Butter Sauteed Radishes
A couple of years ago my I went around to the farmers in our area looking for old rusted out metal troughs that they weren’t using anymore to feed their cows. These troughs are usually replaced with rubber troughs because they don’t rust out and don’t have to be replaced as often. I’ve collected about 7 of them in different sizes now. The farmers can’t use them but I can, I use them to make raised garden beds. The rusted holes in them are actually a plus when we get a rainy spell for a couple days, it helps to drain any extra water in the troughs so the plants don’t get too much.
The radishes I picked today were planted in one of those troughs. Beautiful bright red radishes fresh from the garden ready to be eaten. I will of course eat them out of hand and sliced in salads but I wanted a different way to take advantage of our crop. I decided to sauté them in butter to try something different. Butter Sautéed Radishes have a milder flavour than fresh radishes. Their skins turn a pretty pink color and they become slightly soft. They’re delicious!
Did you know that radish leaves can also be sauteed and eaten? After the radishes were sauteed and removed from the fry pan I placed the radish leaves in the pan along with a clove of minced garlic and 2 spring onions. You start out with what you think is a lot, but when they hit the heat they start to wilt and cook down so you definitely need enough to make it worth your while. Isn’t it nice to know you can use every bit of a vegetable you planted yourself! Butter Sauteed Radishes, they’ll make you crave your veggies, Enjoy!
Butter Sauted Radishes
- About 12 fresh radishes greens removed and radishes sliced in half
- 1 - 2 Tablespoons butter
- salt and pepper to taste
- Place the butter in a saute pan, turn the heat on to low. When the butter has melted add the radishes. Saute the radishes until they are nicely browned and soft. Remove from the pan, salt and pepper to taste, serve while hot.
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