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Author Notes: I have discovered I love radishes as a companion plant in the garden. They discourage cucumber beetles, rust flies and squash borers. Plant them with beets, carrots, beans, cucumber, peas, lettuce, melons and squash. In addition to being a great companion, they are also quick to mature, ready in about thirty days. This means my family has been eating radishes in many different ways. This is our current favorite. Turnips are also delicious prepared this way. —gingerroot
Serves: 4-5 as a side
10-12 round radishes (such as Pink Beauty or Easter Egg) or 8-10 of a longer variety (such as French Breakfast)
2 teaspoon(s) extra virgin olive oil
1 garlic clove, minced
4-5 large green Shiso leaves, finely chopped
Squeeze of Meyer lemon
teaspoon gluten free tamari
- Halve or quarter round radishes depending on size. Thickly slice if using a longer variety. You should have about 1 ½ -2 cups.
- Heat oil in a skillet over medium heat until it glistens. Add radishes and cook, turning with a wooden spoon, until radishes begin to wrinkle and brown, about 2-3 minutes. Add garlic and chopped Shiso, constantly stirring to evenly distribute and prevent garlic from burning. Once mixture is fragrant, remove from heat. Add squeeze of lemon and tamari. Stir once more to combine. Serve immediately or at room temperature. Enjoy.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Radishes or Turnips
- This recipe was entered in the contest for Your Best Root Vegetable Side