The radish…boring, tasteless and usually seen as garnish for most. However, we can once again learn from the French (culinary speaking). They not only enjoy its simplicity of preparation but also its unique texture and subtlety of taste. Read below for 3 easy and quick techniques you can use to prepare this new found vegetable.
Roasting
1. Toss halved and cleaned radishes on a baking sheet with olive oil, kosher salt, and fresh ground pepper.
2. Roast at 425° until crisp-tender, about 10 minutes.
3. Optional: Toss with chopped bacon, good butter, fresh herbs and/or flaky sea salt (such as Maldon).
Sauteing
1. Simply slice or cube radish. Warm some butter in a saute pan until it starts to turn brown.
2. Saute radish for 4-5 minutes or until tender. Season with sea salt and fresh ground pepper.
3. Optional: Can be finished with fresh herbs, citrus zest/juice, sesame seeds or finely diced chili’s.
Shaving
1. Thinly shave (a mandoline is useful here) several radishes. Cut several slices of baguette bread.
2. Smear some good butter on a slice of bread, top with several radish slices and season with good sea salt.
3. Optional: Can be done with an herb compound butter, topped with fried herbs, or sauteed chili’s.
