Sautéed Glut of Radishes
Posted at 2:22pm on Saturday, May 24th, 2008 by AndyHere it is then. I had to try something with them all
Sautéed Glut of Radishes
So. You got overenthusiastic when you sowed the first radish seed of the spring and now you’ve got a glut. What do you do with them apart from slice them into salads? There are very few recipes for cooking radishes, but Francois pointed me at the Pimp my Radish thread at Ask Metafilter, where I found this one. I particularly like the use of both the radish and the tops. Radish tops taste a whole lot like spinach, by the way. This makes a light summer lunch or an interesting side (use where you usually might use a spinach dish)
- Preparation time
- 5m
- Cooking time
- 15m
- Difficulty
- 1
- Serves
- 2
- 2 bunches radishes (12 large to 20 small per bunch); they have to have their tops still intact
- 2 cloves garlic
- 1 tbsp olive oil
- Sea salt
Top and tail the radishes and cut them into large chunks. Remove the stalks from the radish tops and wash the resulting leaves in a salad spinner (or similar). Peel and finely chop the garlic.
Get the olive oil good and hot in a wide frying pan. Put in the chopped garlic and fry lightly for a moment or two, before throwing in the chopped radishes. Stir fry for a couple of minutes before putting in the leaves.
Keep stirring until the leaves have cooked down and then serve, sprinkled with the sea salt.
What on earth do you do with 200 radishes? I now realise that although radishes and lettuces make perfect catch crops planting them willy nilly while waiting for other crops to come up is going to leave you with a glut. Right now I’ve got about 150 left from my original crop of 200. I’m palmed some off to others, I’ve eaten the rest. Neither Claire nor the kids like them. I’m on my own!