Cooking Radishes

If you’ve never had radishes any way but raw in a salad, you’re missing a treat. Quickly sautéed or steamed, they keep their peppery bite while softening up; roasted, or added to long-braised dishes, soups, and stews, they mellow out.

Steam (they take just a few minutes) and dress with butter and sea salt, or with a splash of lemon or orange juice or rice vinegar. Sauté sliced radishes in butter, add lemon juice and reduce, then add parboiled green beans. Roast radishes with other root vegetables; or follow Bivalve88’s lead and toss with toasted sesame oil and soy sauce before roasting, then sprinkle with scallions and toasted sesame seeds to serve. They get sweet from the roasting and nutty from the sesame oil, she says.

Board Link: Cooked Radishes?