Yes, olive oil is amazing. I use it daily. BUT, sometimes only butter will do.
This spring I have been purchasing a lot of radishes. Mostly because they are cheap – 3 bunches for a dollar! And also, because I love their bitter taste and crisp texture. So this week I decided to play around and saute them. With butter.
I’m thinking of how to best describe their taste…by sauteing them they completely lose their bitter taste and take on a flavor very similar to pan roasted potatoes. They are crunchy and buttery and salty. In a good way. I hope that makes sense.
I decided to add them to a salad but I could see chopping them a little coarser (maybe just halve or quarter them?) and serving them as a side dish.
Honestly, even if you’ve never been a radish fan I would suggest trying this. At just over $0.30 a bunch it’ll be a cheap experiment. Be adventurous!
- 1 bunch radishes
- 2 TBSP olive oil
- salt and pepper to taste
- Rinse radishes to remove all dirt. Remove the greens and the very tips of the radishes. Slice into 1/4″ slices/coins.
- In a pan over med heat add 2 TBSP olive oil. Add radishes to pan.
- Add a generous pinch of salt and pepper to radishes and allow to cook until nice and brown. Stir occasionally to avoid burning/sticking to pan.
- Serve as a side or a crunchy addition to a chopped salad.
So what do you think? Willing to give it a try? Or am I simply off my rocker? (Be kind….)