PAN-ROASTED RADISHES
Ten years ago, when I googled a recipe for roasted radishes, my search went nil. Now, I can find many fussy variations on roasting these Raphanus beauties when in fact they’re so simple to make, there’s practically no recipe at all.
THE NITTY GRITTY
Just cut as many big radishes in quarters and smaller bits in half that you have on hand (or can tolerate cutting) and sauté in equal parts butter and extra virgin olive oil at medium high heat till golden and tender.
(NOTE: Radishes DO NOT get crisp during roasting, whether it be pan or oven…NEVER!!)
Season with salt and pepper and cover for about a minute. The results of pan roasting over oven produce a rich, creamy, buttery mouth-feel to the already mild, peppery notes of the radish. Garnish with crumbled queso fresco and coarsely chopped cilantro, or, in an alternate reality, crumbled feta and chopped flat-leaf parsley.
I like to serve alongside pan-seared pork chops or a juicy rib-eye or even as a side for weekend breakfast or brunch (should I somehow rope myself into making brunch) instead of potatoes, as pictured here with my ‘Makeshift Migas.’
OCTOBER 28, 2018
