Did the title “Sautéed Radishes” get you? I have a pretty sophisticated palate; I’ve eaten all over the world and few things surprise me, even if I haven’t had them myself. This one got me (we weren’t talking daikon, which I have had cooked, of course). Throughout 2017 all of a sudden I kept coming across recipes for sautéed radishes and cooked radishes of various forms. Hmm, I thought. How is it that I have never had these or made these – with plain old red radishes? It was time.
Lucky for us, radishes are low FODMAP and we had many kinds growing in our FODMAP Everyday® garden (thank you, Robin!). All I needed was some butter, salt and pepper and a sauté pan. Off to the Test Kitchen I went.
Teaching An Old Dog
Wow! Where had these been all my life? In less than 15 minutes I was sampling something that was way more than a sum of its parts. The radishes mellow in flavor, yet retain a faint, earthy bite. They become downright delicate. The texture, after tossing them around in a fair amount of butter, becomes silky, elegant and quite lovely. What a wonderful, and wonderfully simple side dish to a weeknight roast chicken or a grand Garlic & Herb Roast Leg of Lamb or Brown Sugar Baked Ham. I was hooked.
Types of Radishes
There are many kinds of radishes. The ones tested by Monash and the ones we are recommending are the typical supermarket radish. They are small, reddish-pink, squat and round. They are a variety called “ Cherry Belle”, to get technical. You could try the recipe with others, but stick to this at first.
Don’t be apprehensive. Give these a try. They fit into our low FODMAP diet, are economical, quick and easy – and unlike any other side dish. And you can be generous with the serving sizes. According to Monash University, no FODMAPs were detected upon testing radishes.
Super Simple to Grow; Super Fresh
By the way, radishes are very easy to grow, so if you have the opportunity, we encourage you to do so. It won’t get fresher than that! We’ll be posting pics of our early radishes from Robin’s gardens soon!
And a bonus pic of lilacs because we are ready for Spring here in New England!
If you have never cooked radishes we encourage you to try our Sautéed Radishes. Very easy to make and low FODMAP, too.
Makes 4 servings
- 2 pounds (910 g) red radishes with greens attached (about 4 bunches)
- 2 tablespoons unsalted butter
- Kosher salt
- Freshly ground black pepper
- Trim the green tops away and discard or set aside (see Tips below). Trim root ends, too. Scrub the radishes clean, then pat dry with paper towels. Halve or quarter, depending on size. You want nice bite-size pieces, and have all the pieces fairly uniform.
- Melt butter over low-medium heat in a nonstick skillet until foamy. Add radishes and sauté, tossing often, for about 10 to 15 minutes or until crisp tender. Season with salt and pepper and serve immediately. They are best if eaten soon. The butter will begin to congeal upon sitting.
- Some folks like to eat the green tops as well, sautéed like the radishes themselves. The greens have not been tested for FODMAPs, so we left them aside, but you could give them a try and assess your own FODMAP and taste tolerance and preference.