When I saw these two posts on radishes over at Kalyn’s Kitchen, I was intrigued but not driven to make them. But over the next few days, this one called sauteed radishes with vinegar and herbs remained on my mind. And when I say it remained on my mind, I mean I was virtually obsessed with it. I had to have it. So I bought a bunch of radishes at the store and prepared to make it. As fate would have it, it took me another week to actually get it in the pan.
This morning, I decided I would quickly throw it together while Will napped. I made a few minor adjustments – using regular balsamic vinegar instead of golden balsamic, substituting extra light olive oil (since it’s cooked at such a high temperature, the good properties of extra virgin olive oil with be lost in the mix), and eliminating the herb finish. I just didn’t have any to use.
So how did it come out? Um, except for the five bits I saved for Will to try (since I think he will love it too), it didn’t make it to lunch. My one little bite (to try it out, of course) turned into two, which turned into almost the entire two-serving batch. This is a you-have-to-try-it dish.
But when I sat down to write this and started loading up the photos, which is always my first step to blogging, I got a little misty eyed. No, no, it’s not that the radishes were all gone! It’s that I realized this is a dish that my grandmother would have loved. She may have preferred simpler preparations to complex in her cooking, but she adored good food, good company and good conversation. Unfortunately, since she passed away when I was just 14, I never had the opportunity to cook for her.
I wonder what she would say if I could cook her some of my favorite dishes? If I could have just one more day with her, I would prepare an exquisite day of food at the house by the beach where we spent every summer. For breakfast, it would be broiled grapefruit with toast and some good, freshly ground coffee. For lunch, seared tuna with sesame-soy drizzle over sliced avocado and some fresh sweet corn. For dinner, we would have fresh, homemade bread, homemade manicotti, a tossed salad and these delicious sauteed balsamic radishes. And for dessert? My dark chocolate mousse with fresh whipped cream. It would be a delicious day.
But really, if I could have just one more day, cooking wouldn’t be my total focus — although I’d want to spoil her with my time-developed skills. The focus would be on making the most of every single moment — making sure that she could enjoy Will, her great grandson, talking incessantly about everything she has missed and everything I hope for the future, showing off the photos from my graduations, wedding, Will’s birth and my latest ultrasound photos. Essentially, I would try to cram 13 years into a day.
I can’t have this day of my dreams. But maybe, someday, in some other dimension I will be able to. Who knows?
For now, I have my memories to share with my children, and old photos to help me go back in time, if only for a minute. And I have my cooking . . . to create new memories with my living family so that one day they can look back fondly too.
About Radishes
Radishes are a root plant with edible leaves (you can wash them and use them in salads if they are extra fresh). Although raw radishes have a pepper-y flavor, the intensity is greatly calmed when you saute them a bit. In terms of nutrition, radishes are low in calories (only two calories per radish) but rich in potassium (47.6 mg of potassium per radish, which is 1 percent of your daily intake. So if you eat 10, then you have 10 percent of your daily intake.) and even richer in vitamin C (8 percent of your daily intake per radish – wow!).
Balsamic Sauteed Radishes
Ingredients
- 1 tbsp extra light olive oil
- 1 bunch red radishes, , ends trimmed and quartered lengthwise
- 2 tsp balsamic vinegar
- sea salt and freshly ground black pepper
Instructions
- In a medium skillet, heat the olive oil over medium-high heat. Stir in the radishes and balsamic vinegar. Cover with a generous amount of salt and pepper.
- Cook radishes, stirring often, for 5-7 minutes. The radishes are done when they are browned and slightly softened (they could still be a bit crisp too).
- Remove from heat and serve immediately with an extra sprinkle of sea salt.
FAQs
The Ice Water Method
This cut will allow water to penetrate the vegetable more easily. Then, place your radishes in a bowl of ice water and let rest in the fridge for about an hour. This is a great way to reduce the spice without losing that striking red skin.
Do radishes get milder when cooked? ›
It will crisp up a little but stay mild. Another way to tame a radish is with heat, in both temperature and spicy senses of the word. Radishes get mellow with cooking, their pungency replaced with sweetness.
How do you eat or cook radishes? ›
Radishes can be eaten raw or cooked. Applying heat to radishes helps calm the mild (or sometimes strong) spicy or peppery flavors in them. To cook radishes, you can bake or roast them in the oven, or sauté or pan-roast them on the stovetop.
How to reduce radish bitterness? ›
Salting them takes the sharp bite out of radishes and makes them sweet and delicious.
Are radishes bitter when cooked? ›
Radishes are well-known for the touch of bitterness they add to a meal. Some people like it, others don't. Once roasted, they might just become your family's favourite salad topping. Indeed, cooking radishes makes them milder, which is why this recipe is a good way to rediscover this vegetable.
Why soak radishes in water? ›
Submerging radishes in water decreases the rate of degradation and keeps the radishes nice and crisp. Before submerging in water, remove the greens and wash the radishes well to remove any dirt or debris. Stored this way, radishes will last at least one week, if not longer.
Why do my radishes taste spicy? ›
The pungent flavor in radishes are due to isothiocyanates. The more of these healthful sulphur-containing compounds in a radish, the hotter the flavor. Some varieties, like French breakfast and white icicle, have a milder flavor while the black radish is almost as pungent as horseradish.
Are radishes very healthy? ›
These cruciferous vegetables are full of antioxidants that alter the way cancer cells reproduce so they may reduce cancer risk. For their size, radishes are a good source of vitamin C, an antioxidant that may fight cellular damage that can lead to cancer and other diseases. They are full of fiber but low in calories.
Why do people put salt on radishes? ›
The peppery, fiery radishes are tamed by the swipe through the cool, creamy butter, and then the flavors of both are brought out by the salt. The radishes are so cold and crunchy and spicy, and they have a mildly sulfuric note.
Can dogs have radishes? ›
In moderation, radishes are safe for dogs to eat. Dr. Jerry Klein, Chief Veterinary Officer for the AKC, advises that “radishes are high in fiber, calcium, and certain vitamins.” Radishes contain vitamin C, an important antioxidant that helps to combat free radicals in your dog's body.
Radishes add a refreshing, crunchy contrast to dense, savory dishes; for that reason, they're used as a garnish in many Mexican dishes. You can find them raw and thinly sliced on top of enchiladas, tacos, and pozole. They also add a beautiful pop of color to these dishes.
What is the healthiest way to eat radishes? ›
They're best eaten raw, and can be easily sliced into salads and sandwiches, or enjoyed whole and dipped into houmous for a healthy snack. The young leaves are delicious in salads or cooked in the same way as spinach.
What does radish go well with? ›
Radishes are most often served raw, halved and sprinkled with salt, shaved into salads, layered over butter-smeared baguettes, or shredded into slaws. They also can be marinated with olive oil and lemon and mint for a refreshing salad, and they can be pickled with a classic vinegar-sugar-salt mix.
Why do you soak radishes in salt water? ›
Sea salt – It helps preserve the radishes and adds necessary salty flavor. Whole peppercorns and mustard seeds – They add unique depth of flavor to this simple brine.
Do you have to soak radishes before eating? ›
Store the greens and radishes in bags or in tea towels, wrapped loosely in the refrigerator. Soak both the greens and radishes in a large bowl of cold water before serving—both tend to be dirty. Dry radishes well before serving; the greens can be somewhat damp before steaming or sautéing.
How do you make radish greens less bitter? ›
How can you make radish greens less bitter? A nice commenter named George left a comment on this recipe informing me that if you soak the radish greens in water with lemon juice and one teaspoon of baking soda, that will cut the bitterness.
Why do radishes burn my tongue? ›
Similarly, capsaicin, a compound found in hot peppers, binds to receptors on the tongue that perceive pain as well as those that detect temperature to create the sensation of spicy heat. These same receptors are also activated by piperine found in black pepper and allyl isothiocyanate found in mustard and radishes.
