Pan-Seared Radishes – Sprouting Kitchen

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.

Pan-Seared Radishes

Prep Time10

Cook Time15

Total Time25

Servings: 4 as side dish

Author: Fallon Bader

Equipment

1 medium saute pan
Sharp knife
Cutting board

Ingredients

1 pound radishes (about one bunch), cut down the middle from top to root. Leave some of the green stem on for a more rustic look.
1-2 cloves garlic minced
1 tbsp olive oil
2 tsp honey
2 tsp soy sauce or miso paste
1/2 cup water
1/4 cup mint chopped

Instructions

Heat oil in a pan on medium-low heat, when heated add radishes cut side down.
Let radishes cook for about 5-10 minutes. Add garlic about 5 minutes into cooking. Check on radishes by using a tong to flip over, and if they are golden brown on their flat, underside flip them. Let them cook just a few minutes of their rounded side.
Remove radishes and garlic from the pan, and set aside.
Turn off the heat and let the pan cool for about one minute.
Add about ½ cup of water and mix it around. This will deglaze the
pan, or pickup the leftover flavors. ** Be careful when adding water, stand
back, as steam will come off the pan.
Add soy sauce and honey, and mix it into water. Add back in the radishes, mix until all radishes are coated in the sauce. If using miso paste, add a tbsp of water.
Top with chopped mint and serve.
Optional: Turn the heat back onto low, leave the radishes in the pan, and add the radish greens and cook until wilted and shrunk in size. If the pan is dry you can add a drizzle of oil or a splash of water.