What’s not to love about radishes? This root vegetable is easy to grow in most any size of garden and they’re ready to harvest in about 4 weeks. They’re so crunchy and fresh with a little sharpness in every bite, making them wonderful in salads, pickled, roasted and of course, panfried. The light panfry from these Panfried Butter Radishes brings out their natural sweetness and takes away some of the bite. Simply splashed with vinegar, parsley and sea salt, they’re a quick and easy side dish that takes only minutes to prepare and showcases one of summer’s first bounties.
As odd as this sounds, I used to eat radishes by the handful as a teenager. I found them to be actually thirst quenching. Thinking back, I’m not actually sure what brought the obsession on, maybe hormones, maybe the fact that they’re 95% water, who knows? I do know that my mom couldn’t keep enough of them in the fridge. This little stage passed as quickly and oddly as it started but I still love radishes today, raw or cooked. Enjoy!
Recipe for Panfried Butter Radishes inspired by: Epicurious Roasted Radishes with Brown Butter