Nosh: Sauteed Radishes

Sauteed Radishes

I was always amazed at the presence and quality of radishes in Germany. When I lived in Darmstadt, we once found a field of radishes. We pulled them from the ground and stuffed them into our pockets like greedy children. They were amazing, cut in half and tossed with a simple lemon vinaigrette.

My Oma (Grandma) Inge, for dinner, sets us a table with freshly baked whole grain breads, Belgian butter and cheeses, Aachen's special Leberwurst ... and crisp, raw radishes still on their stems. The method is to bite the top, and as the white flesh is exposed, salt each bite as you continue. Each person has his own salt shaker, which I think is just about the cutest thing.

I could never imagine having radishes, plain, as dinner while I was growing up "Italy style" in the U.S. My mom never rummaged through the fridge and said, "let's see, pasta, sauce, meat... hmmm, how would you guys like some raw radishes for dinner instead?"

In the biergartens, you can order a big plate of them, "radieschen". They also have a long, white turnip called "radi" which is served thinly sliced and sprinkled with fresh chives. I like to take advantage of the incredible free mustard and dip them in it. (Biergartens have such good mustard...but that's another post.)

In my time here, though, I've never cooked radishes. That is, until now.

Sauteed Radishes

Ingredients:

2 bunches small radishes, scrubbed;
2 tablespoons unsalted butter;
1/4 cup water;
6 large basil leaves, julienned;
Coarse salt and freshly ground pepper;

Optional Sauce:

1 Tbsp Dijon mustard;
2 Tbsp yogurt;
Heavy cream;
1 basil leaf, julienned

Method:

Trim the largest leaves and most of the stem from the radishes, leaving approximately 1/2-inch-long stems. Cut radishes in half lengthwise.

Melt butter in a large saut� pan, add 1/4 cup water, and set over medium-high heat. Add radishes, and cook, shaking pan occasionally. Sprinkle with basil. Cook until radishes are just tender and golden brown, about 7 minutes. (Note: I put the radishes cut-side down.) Transfer to serving dish, and season with salt and pepper. Serve warm.

Optional: Combine Dijon mustard with plain yogurt. Thin it out with a bit of cream. Garnish with julienned basil and serve with radishes.

Makes 8 servings;
Source: Martha, with modifications

There were many aspects to this dish that I enjoyed. The radishes bright pink skin mellows into a pretty, rosy hue. I like the complete eatability of the radish -- any leaves I left on became crispy, as well as the string on its nose and the stem. That's why it's key to use small radishes. The radish itself was softened and flavorful but still crunchy.

I think this recipe would be well-received as an appetizer ... it's fresh and not too filling, not to mention insanely simple. I don't think it would quite serve 8 people, because I halved the recipe and ate it all myself for lunch! It serves more like 4.

Hey, there was a cute little mutant radish in my bunch.