The joy of having your own blog is that you can go from waxing poetic on sex with Argentinians to raving about radishes…
Not a fan of this crunchy vegetable that I felt was designed to annoy my salad, I recently tried something new…sautéeing and braising them. Surprisingly delicious, this method is so simple and completely elevates them from low-on-the-veggie-totem-pole status.
In a dimly lit room, these could pass for tiny red new potatoes, creamy and soft, but without the related carb guilt. Let them cool a bit and liberally sprinkle good kosher/coarse salt, it really brings out the flavor…yum.
Sautéed & Braised Radishes:
1 bunch of whole, fresh radishes, washed and cleaned. You can leave green leaves on if they have them.
-
Cut an “X” in the tip opposite the stem at the point of the radish.
-
Sautée one smashed whole clove of garlic until very golden brown in olive oil with a pinch of crushed red pepper flakes.
-
Add radishes and sautée in the olive oil for about 4 minutes.
-
Add 1/2 cup chicken (or vegetable) stock to radishes and cover, simmer for 8-10 minutes.
-
Remove lid and reduce/cook down most of the remaining liquid.
-
Salt + pepper to taste and drizzle some good extra virgin olive oil on top, if desired.
ENJOY! 🙂