Buttered Black Radish
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.
0 salt and pepperShop this recipe
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.