Radishes are a favorite spring and summer food. I typically eat my radishes raw, dipped into ranch dressing. YUM! But, I wanted to try something a little different. I had recently made a black radish slaw that was very good, but this time I wanted to try cooking radishes.
Sautéed Radishes With Butter and Parsley
one large bunch of radishes, sliced
2 tbsp. pasture butter
1/4 cup fresh parsley, chopped
salt to taste
In a large skillet or sauté pan, melt the butter and add the radishes. Saute over medium heat for about 5-7 minutes. You want the radishes to soften, but still stay a little firm. Add in the parsley and stir around. Taste for salt. Serve immediately.
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This is a traditional French method for serving radishes.
It is very, very tasty. I typically use half butter and half EVOO and slowly cook them until just tender. Also very good with tarragon as well as parsley. Another French serving suggestion for radishes: slice them thinly, spread with cultured butter, and sprinkle with coarse salt. Makes a yummy appetizer!
Sounds way yummy! I’ll have to give that a try next time!