How about those radishes? What do you do with these come harvest time? Personally, I totally love them raw….right out of the ground (washed of course) and chomp chomp…..bam that spicy heat just gets me every time…it’s SOOO addicting! This recipe has a whole other style because it cooks the radishes and uses the green tops; the fancy name is fried root greens with radishes.
Now if you are both a gardener and a farmers market attendee, these roots are in full swing and you can quickly be inundated with them so maybe some other ways to prep are in the works and much needed in your repertoire of recipes!
First time I had blistered radishes I fell in total love…..then I had them roasted and fell in love again. I guess it’s sorta like having a romance renewal with your husband……falling in love different ways, all the time…..
Anyway, both blistering and roasting takes that “edge” off of the radish. While I LOVE that flavor and that addictive “hit”, sometimes it just works to have them prepared in a way that complements great seasonal proteins and other root veggies.
This recipe of fried root greens with radishes is ridiculously easy and I serve it often with grilled lamb chops or braised lamb breast but it would totally work with a wonderful grilled flank steak, pork loin chop, or roasted whole chicken…your choice or come up with your own pairing……that’s half the fun anyway, isn’t it?
So while there is an abundance of these, try out some different recipes and give this one a shot and if you have a little dash of some WONDERFUL aged balsamic vinaigrette, even more of a reason to experiment! —Eatentions
1 bunch of radishes, tops removed, washed, and radishes quartered
scallions, sliced in half and some of green tops removed
In a saute pan over medium heat, heat 2 T of olive oil and put in scallions and cook until browned a little on all sides, remove and keep warm. Add radishes and a little more olive oil. Cook until "blistered" and a bit soft. Remove and keep warm. Add a little sea salt to both
In a dutch oven, fill bottom about 1 - 1½ inches and heat to about 375 or slightly bubbly. Quickly add the whole green tops of the radishes and cook for 1-2 minutes. Scoop out and put on a plate lined with a paper towel, allow to drain, and sprinkle with sea salt.
On a plate, place some of the green tops and place a few radishes and green onion halves. Drizzle balsamic vinaigrette and cracked black pepper. Serve right away.