Panfried Butter Radishes
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 of 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. Â
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: Â Epicurious Roasted Radishes with Brown Butter
- 2 bunches fresh radishes about 11-12 ounces cleaned
- 2 tbsp unsalted butter
- 1 tbsp chopped flat leaf parsley
- 1 tbsp white wine vinegar
- as needed sea salt
- as needed pepper
- squeeze fresh lemon juice
- Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
- In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.
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