Sautéed Radishes are something I’ve wanted to make and tell you about, nearly every week since starting this blog. But unfortunately, they’re more of a Spring-time vegetable, so in attempt to stay true to the seasons, I was holding out ‘til Spring. But then I just couldn’t resist – their coloring is just too perfect – so I had to make them for Valentines Day. But I do have to say, they are definitely better in season. So stick with Spring and Fall. Don’t get me wrong - these were still delicious. But just not quite as delicious as they could be, if picked and eaten when the timing is exactly right.
2 Tbl butter
2 bunches radishes, trimmed and quartered (if large) or halved (if small)
kosher salt & freshly ground pepper
2 Tbl water (or chicken stock, if you happen to have it handy)
Over medium-low heat, melt the butter in a medium pot or sauté pan. Add the radishes and season with salt and pepper. Cook without browning until tender and pink throughout, stirring occasionally, about 20-30 minutes. Increase the heat to medium-high, add water, and continue to cook about 1-2 minutes, stirring constantly, and allowing the water to combine with the butter into a creamy, glossy sauce. Taste and season with salt and pepper if needed. Serve immediately.
SERVED AT THIS DINNER PARTY
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