Sauteéd Radishes with Chives

[beac]

Some of my squash-bug repelling radishes are ready to be harvested and I found this dish to try out on my radish-hating spouse:


Sauteéd Radishes with Chives
Serves 4

1 bunch radishes
1 tablespoon butter
Course sea salt
Chopped chives

Remove the green tops from the radishes and wash the radishes under cold water. (Discard the greens or save for another use.) Cut the radishes in half lengthwise.

Melt the butter in a large skillet over medium heat. Add the radishes, cut-side down. Cook for 5 to 8 minutes, depending on the size of the radishes. The radishes will still be firm when bitten into, but the edges should begin to brown slightly.

Transfer to a serving dish using a slotted spoon—most of the oil from the butter will remain in the pan. Sprinkle with the sea salt and chives. Serve warm.

Found on the Wine Country Cook blog: http://winecountrycook.com She makes a wine (or beer) suggestion for each dish she blogs about.

[Denninmi]

1. I've done that with Daikon before.

I had some awesome Daikon in the fall of 2009, and then again this past spring. I used them cooked the same way I would with turnips, such as peeling, cutting into chunks, and throwing in with a roast, or just pan roasting on a cookie sheet with oil, salt, and herbs. Also good pickled.

[NJCher]

3. daikon is my favorite veg

I like to shred it with colored peppers and make a light mayo dressing. Outrageous.


Cher

[Zoigal]

2. Interesting...enjoy radishes raw but never thought of cooking them...

Will give it a try.....z

[kestrel91316]

4. Cooked radishes seemed so WEIRD to me for the longest time. But

IIRC the Germans cook them traditionally.

And many Asians use radish tops just like turnip greens. Who knew?

I may start buying the darned things again. I quit when I admitted I invariably used 3 in the bunch in a salad and the rest rotted, unremembered, in the vegetable crisper.