For my inaugural recipe post, it feels fitting for the post to be about the dynamic radish. Ah radishes, at first bite they tend to be spicy, bitter, and pungent. No wonder they are usually sliced as thin as your knife-skills (or mandolin if your fancy) can handle.
But that is where the magic of cooking shines. One of my favorite things to do is to show people that when you cook vegetables, their sweetness intensifies and they become buttery and crispy on the outside. Yes, we are still talking about vegetables here.
Radishes are the perfect specimen for this, particularly when they are either pan-seared or roasted in the oven. For this recipe, grab a bunch of radishes – tis the time for local radishes, or better yet grow your own, as they are the one the fasting growing veggies at nearly 40 days from seed to harvest. Then, grab a pan and let’s get cookin.