Radishes Can Be Treated Like Potatoes
For most, radish is a vegetable salad, and it’s also not bad. I love raw radish, especially in butter with a pinch of salt, but the cooked radish is surprisingly delicious.
They are similar to tiny potatoes, albeit less starchy. You can fry them, mash them, add stews. The heat softens the spicy properties of the radish and enhances its sweetness. If you avoid carbs for some reason (or even if you don’t), they are a great way to scratch the itch of potatoes, and, like me, they go very well with butter.
To make a nice little purée, perfect to serve alongside grilled or grilled meats, simply cut and boil two small bunches (about 20 radishes) in salted water for 12-15 minutes, until easy to mash with a fork. Add a quarter cup butter (or any of your favorite mashed potato fixins) and blend with a hand blender. Season with salt and sprinkle with bacon, garlic or crispy onions.
To toast radishes, mix them with your favorite cooking oil – bacon fat ? – and place in one layer on a baking sheet or in a baking dish. Season them however you want, but I find they rarely need more than salt and pepper. Roast them in the oven for 400, stirring every 10 minutes, until they are tender on the inside and crispy around the edges (20-30 minutes, depending on size). Serve sugary snacks as a side dish or simply eat them straight out of the pan because honestly, who has plate time these days?