Every week I buy those great-looking multicolored radishes. I slice some in salads and end up throwing the rest out. What else can I do with them?
–Patty in New York City
I love radishes and think we underestimate them here in the states. Here are some ideas.
Try a salad made of equal amounts of thinly-sliced radishes and carrots with fresh coriander tossed in an Asian sweet-sour sauce. It would be delicious on its own alongside something grilled, but also imagine it on a bed of rice noodles with crushed salted peanuts.
The French really understand the radish. One classic is radishes with drinks. The radishes are halved on a slant, and set out with a pot of soft butter and another one of coarse salt. You run your radish through a little butter, then dip it in the salt. Try it; it is dynamite.
A garden tip: Plant radish and carrot seeds together. As you pull faster-growing radishes, you automatically space the carrots.
Finally, the French radish sauté -- this works with anything, but with salmon, lamb or roast chicken it is especially good.
Sweet Herb Radish Sauté
- 1-1/2 to 2 tablespoons unsalted butter
- About 24 small multicolored radishes, trimmed, washed and dried
- 1/8 teaspoon sugar
- Salt and freshly ground black pepper to taste
- 2 to 3 tablespoons water
- 1/4 cup snipped chives or thin-sliced scallion tops
- 3 basil leaves, torn
- 2 tablespoons sour cream
1. Heat butter in a 10-inch sauté pan over medium high. Add radishes and sugar, sautéing about 2 minutes.
2. Lower heat to medium. Sprinkle radishes with salt, pepper and water.
3. Cover and cook 1 minute. Uncover, boil off liquid, stirring all the time. Taste radishes for seasoning and fold in the herbs. Serve warm with dollops of sour cream.