Cooking black radishes in this manner affords a meaty texture, something like a steamed potato. The butter mellows the raw radish’s pungency, leaving a tamed radish to savour.  Via Isreali Kitchen


  • 1-3 black radishes
  • 2 tbsp butter
  • salt and pepper


  1. Heat up pan on medium heat, add butter.
  2. Peel radishes (either peel clean, or peel it in stripes of black and white, for a pretty effect!).
  3. Slice into ¼- ½ inch slices and sautee in the butter, sprinkling salt and pepper over the slices.
  4. Cook until light browned and flip, cooking the other sides until slightly browned and tender.


Yields: 4 servings

This recipe came from Season Ontario Food via Epicurious , and it was a nice clean, crisp and refreshing salad. I have increased the quantities of dressing called for, as I did not find it sufficient. Possible this was because of the greater surface area of grated rather than sliced radishes.


  • 1/4 cup sunflower seed oil
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • salt & pepper
  • 1/4 cup finely minced parsley

Mix the oil, sour cream and lemon juice, and season generously with salt and pepper. Mix in the parsley. Toss with the salad.


  • 3 small black radishes
  • 6-9 button mushrooms
  • leaf lettuce, raw kale, or cabbage

Peel and grate the radishes. Clean and slice the mushrooms. Mix them with the dressing, and arrange them on the washed and dried greens.