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
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.
What to do with overripe radishes? ›
If your harvested radishes are past their peak or sub-optimal in flavor, roasting them is a great alternative to eating them raw. Toss them with olive oil and some salt and pepper, and roast them just like you would baby new potatoes.
How do you eat French breakfast radishes? ›
The radish can be roasted whole or sliced and sautéd to serve as a side dish. It can also be part of a stir-fry, cooked along with other vegetables, or even added into a puréed vegetable soup.
What to do with big radishes? ›
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.
How do you take the bitterness out of radishes? ›
Roasting radishes creates a mild flavor
Not only will the flavors become sweeter, but the texture will also become more tender for a more pleasant eating experience.
How do you take the bitterness out of red radishes? ›
-Place the radishes in a glass bowl. -Sprinkle with a big pinch of salt and let stand for 15-20 minutes. -Taste them; if they are too salty you can rinse and dry them. -Use in salad or as a small side dish.
What not to eat with radishes? ›
- Dec 6, 2023, 08:52 PM IST. 5 Foods You Must Never Pair With Radish. ...
- Radish and Milk. ...
- Radish and Cucumber. ...
- Radish and Oranges. ...
- Radish and Bitter Gourd. ...
- Radish and Tea.
Freezing radishes is an easy process. Simply blanch the radish slices briefly in boiling water then run them under cold water to stop the cooking process. Let them drain, then place in a labelled bag and put them in the freezer.
What to do with radishes that have gone soft? ›
If your radishes do seem a little soft, you can revive them by putting them in a bowl of ice water for about an hour before using them.
Why do the French put butter on radishes? ›
The idea behind buttering radishes is not dissimilar to that of having butter with Roquefort cheese – the butter tones down the strong flavors.
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.
Why do Mexican restaurants serve radishes? ›
Radishes are often served with Mexican food because they are a cooling vegetable that helps to cleanse the palate between bites of spicy food. Additionally, they are nutrient-rich vegetable that provides some essential vitamins and minerals.
Why am I so obsessed with radishes? ›
Cravings like yours can be a consequence of an iron or zinc deficiency, and the doctor can check if you are deficient in these nutrients. We have heard from other people who craved carrots, tomatoes, popcorn or orange peels to an unusual extent, just as you do with radishes.
Can you eat too many radishes? ›
Stomach irritation.As with other fruits and vegetables, eating too many radishes or radish leaves may upset your stomach. That's because of the high fiber content. Low blood sugar. Since radishes appear to help lower blood sugar, eating too many of them may drop your blood sugar too much if it's a normal level.
Why do you put radishes in water? ›
What To Know About Storing Radishes in Water. If you are looking to keep your radishes fresher for longer than five to seven days, then you can try the water immersion method. Storing radishes in a bag in the fridge is easiest, but you do have a window of only about a week before they'll likely be limp and dry.
Are radishes spicy when cooked? ›
What do they taste like? When eaten raw, radishes are spicy, crisp, and zesty. Varieties can range from very spicy (similar to the heat of raw garlic) to very mild – for example, Daikon radishes are milder than red radishes. Cooking brings out the sweetness and milds the spice.
Do radishes get spicier as they get bigger? ›
The size alone of the radish does not necessarily affect how 'hot' a radish is but the age of the radish can. Generally speaking, if you wait to dig your radishes from your garden for a few extra weeks, the radishes develop more isothiocyanates and therefore get 'hotter.
Are radishes better for you cooked or raw? ›
Raw Radishes:Crunchy Texture: Radishes are known for their crisp and crunchy texture when eaten raw. They can add a refreshing and peppery flavor to salads. Nutrient Retention: Eating radishes raw preserves their nutritional content, as cooking can sometimes lead to the loss of certain vitamins and minerals.
