I'm kind of new to the radish game.
In fact, this is the first time I've ever cooked radishes, and I was pleasantly surprised.
They taste almost potato-like, pretty mild in flavor. The scallions and shallots seasoned them nicely, and the carrots added a bit of color.
All-in-all, a pretty, unexpected side dish perfect served with Braised Beef in Cranberry Reduction or Bourbon Maple Glazed Ham.
Sauteed Radish with
Carrot, Scallions, and Shallots
2 bunches radishes, stems removed, washed and quartered
1 carrot, peeled and grated
1 shallot, minced
2 scallions, sliced
2 tbsp unsalted butter (optional)
salt and pepper to taste
Extra virgin olive oil
In a large saute pan, heat a few drizzles of olive oil over medium heat. Add the radishes and saute about 8 minutes. Add the shallot and season generously with salt and pepper. Saute a few minutes longer, and add the carrot, scallions, and butter if desired. Saute a couple more minutes, until radishes are tender.