Have you caught the drift on cooked radishes? They seem to be turning up here and there, and as this is my Summer of Radish, I had to give it a try.
First of all, let me explain. Oh, man. I eat radishes several times a week, usually on a snacky platter with other items such as cheese, olives, pate, like that. I admitted my radish love to myself this year, and have totally indulged. Always raw, usually sliced in half and swabbed with lovely butter then sprinkled with crunchy salt flakes. Eat eat eat. Radish radish radish. The radish guy at the farmers market loves me.
Anyway. So these cooked radishes keep popping up in the foodgeist. At first they were roasted (which sounds so elegant for some reason, even though it just means Put Radishes in Hot Box). Then I saw a reference to sauteed radishes, and. And! Why not? Don't have to turn on Hot Box.
These lovelies were quartered, lengthwise, and tossed with butter over gentle heat. You're not trying to get any Maillard on them. Just a trace of transparency. They even still had a little crunch. Salt and pepper.
I will definitely do this again.
But I will sure as shootin' keep eating them raw, too.