Radishes are one of our first harvests of the spring and also one of the last in the fall. They come in all shapes and sizes-some of our favorites include Black Spanish, which forms a long, dark, carrot-shaped root; White Icicle, which is shaped like its name but packs a spicy punch; and French Breakfast; a red oblong root with a pretty white tip.
Radishes should be set free from salads. Josh’s French uncles enjoy theirs as an appetizer, smeared with butter and sprinkled with coarse salt. We sometimes grate them into stir-fries (try thinking of using them like you’d use scallions,) or serve them as a simple side dish, as here. And it’s not just the root that’s worth celebrating. The leaves can be added to spring salads, and if you leave them, in the garden long enough to bolt, their seedpods are delicious in salads or even pickled.
Radishes are such a bumper crop that we’ve come up with many uses that go far beyond slicing them up in a salad. In this recipe, we sauté radishes in a little butter (cooking mellows their peppery bite) and toss them with a little bit of sugar and some cider vinegar to make them both sweet and sour.
- 1 tablespoon unsalted butter
- 12 radishes (scant 2 cups)
- ¼ teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- Cook Time: 10m
In a medium skillet, melt the butter over medium heat. Add the radishes and salt and cook, tossing frequently, until the cut sides of the radishes have browned, about 5 minutes.
Add the sugar and vinegar and cook, tossing, until the radishes are tender, about 2 minutes.
This recipe can be found in our Beekman 1802 Heirloom Cookbook.