by Carrie Havranek
A harbinger of spring, radishes are one of the first veggies to start piling up on the tables at farmers’ markets. They come in so many colors, sizes, and degrees of peppery taste, we just want to snatch them all up: Peppery black radishes, beautiful watermelon radishes, colorful Easter egg radishes, cool, and crispy daikons, and stubby French fingerlings. But, what should you do with your radish haul?
You can (and should!) eat them raw — in garden salads or with a side of good quality butter, coarse salt, and a few slices of crusty baguette — but there’s more! Here are three super-simple ways to cook radishes that take you beyond the salad bowl.
P.S. Don’t throw out those greens! You can sauté them like any other peppery green (think broccoli raab, but not as bitey), with olive oil or butter, and salt and pepper.
1. Roast them.
Have you ever roasted radishes? It’s a revelation. They become juicy and their bite softens and mellows. It’s a fantastic way to experience a radish, and it’s a quicker way to a roasted veggie experience than, say, potatoes, broccoli, or Brussels sprouts. Eat them as a side with roasted chicken, or add some cheese, some fresh herbs, and a healthy glug of olive oil, and you’ve got a delicious seasonal veggie main.
Get a recipe: Roasted Radishes from Love and Lemons
2. Sauté them.
A bit faster than roasting, and just as tasty: sauté those radishes. Cook them in butter, salt, and pepper, and they’re as keto-friendly as you can get. Swap out the butter for olive oil and they’ll suit vegan, gluten-free, paleo, and plant-based eaters, too. Gussy them up with a sprinkling of fresh herbs such as chives, parsley, or dill, or a combination. It’s hard to go wrong.
Get a recipe: Sautéed Radishes with Herbs from Rachael Ray In Season
3. Quick-pickle them.
Pickled radishes add a delightful bite to tacos, burgers, omelets — or just eat them as a snack, one thin pickled radish at a time. The quickly pickling process is super fast — which also means you can enjoy them super fast. And they’ll last in your fridge for several weeks.
Get a recipe: Spicy Quick-Pickled Radishes from Cookie and Kate