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.  

Recipe by: Isreali Kitchen
Serves: 2 servings
Prep Time: Quick & Easy


1-3 black radish

2 tablespoons salted butter

0 salt and pepper

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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.