A couple of summers ago, my neighbor and I were discussing radishes. At the time, I was not a fan — too peppery and bitey for me — but she mentioned that she’d found a recipe for radishes in butter in one of the fancy food magazines, and that they were actually delicious. A week or so later, she brought me some to try.
Instantly, I was hooked. Cooking the radishes in butter not only tamed their bite, but transformed it into tender, luscious bites of heaven. I was in awe. I was determined to make them. I made it once, and loved it,
Of course, as one does, I got busy. I forgot where I found the recipe. But I never forgot that tenderness, or that scrumptious flavor. So when I found bunches of radish at the farmer’s market, I knew I had to try to make something like it.
There is so much that is right and delicious in this dish. Butter. Pepper. Shallot. The magic of braising turns radishes — wild-tasting spice bombs — into mellow vessels for the deep flavor of fresh sage and browned butter. These are so, so good.
If you are strict paleo, use a good brand of ghee instead of the butter. Vegans and lactose-intolerant folks, of course, can substitute an oil such as coconut, avocado or olive. If you do, I’d recommend a dash of curry powder to add some savory depth. Save the radish greens for another dish; they are delicious as well.
- 2 tablespoons ghee, butter or coconut oil
- 4 bunches radishes, quartered (about 3-1/2 cups)
- 1-1/2 tablespoons minced shallot
- 1 tablespoon fresh sage leaves, cut in a chiffonade
- Fresh ground black pepper
- In a medium skillet, melt the butter over medium-high heat. Add in the shallot and sage leaves; stirring occasionally, heat them until the sage is limp and the butter has begun to brown.
- Add the radishes to the pan, stirring to coat. Saute the mixture for about five minutes, or until the radishes start to turn a little bit pink. Cover the pan with a lid and cook for 10-15 minutes more; the radishes will be completely pink and soft when done.
- Sprinkle with salt and freshly ground pepper to taste. Serve immediately.