Fresh radishes are usually enjoyed raw, but can be as well.
Radishes are small, crisp spring vegetables that are low in calories and high in potassium, vitamin C, folate and fiber. They have a slightly spicy, earthy flavor. Salad turnips are very similar in flavor and texture to radishes and boast the same nutritional benefits. Both of these ingredients are most commonly eaten raw on salads, but can also be delicious cooked. A traditional French recipe for sauteed radishes calls for vermouth and tarragon, but you can omit either or both of these ingredients, or substitute another herb, such as mint.
Instructions
1. Wash and trim radishes and salad turnips. Rinse them in cool water and pat them dry. Trim greens and tips and in half lengthwise. You can into smaller pieces to make them cook faster.
2. Chop tarragon or mint.
3. Melt 2 tbsp. unsalted butter or a combination of 1 tbsp. butter and 1 tbsp. olive oil in a saute pan over medium to medium-high heat.
4. Add the radishes and salad turnips, and salt and pepper to taste.
5. Cook the radishes for approximately 6 minutes. If you choose to add vermouth, add 1/3 cup dry vermouth 3 minutes into the cooking stage.
6. Toss the warm radishes with the chopped tarragon or mint and serve.
Tags: delicious cooked, slice them, , these ingredients