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Radishes are a favorite spring and summer food. I typically eat my radishes raw, dipped into ranch dressing. YUM!
But, as spring rolled into summer, I found that I was getting bored with my regular way of eating radishes and 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.
I had never cooked radishes before this, and I was a little skeptical as to how they’d turn out. That said, I was very pleased with how delicious this was. The cooking tones down the fieriness of the radish and brings out a more mellow, earthy flavor that pairs perfectly with the butter and parsley. Plus, it can be made in just a few minutes.
Shout out to my friend Suzanne from Strands of My Life for shooting the photo for this recipe!
- In a large skillet or sauté pan, melt the butter and add the radishes.
- Sauté 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.