Monday, June 6, 2011

Pan-Fried Radishes

I have a confession to make.  I love, and I mean love, potatoes.  I've had not problems living without bread, pasta, etc.  Now potatoes...that's a different story.  But the thing is, although I don't actually have a real problem with potatoes (I know - call the Paleo police!), they don't really like me.  Kid you not, they go straight to my hips.  So, for the most part, potatoes are out.  

I think I've found a new love, however, in the form of pan-fried radishes.  I'd never really thought much about the lowly radish, and truth be known, had only ever had them in a salad.  Not sure what possessed me to cook them.  Not that I've tried them, they've fast become a favorite.  The only challenge -- they do take a bit to cook.
  • 2-4 bunches radishes
  • Ghee or other appropriate fat
  • Kosher salt, to taste
  • Cayenne pepper, to taste
  1. Wash, trim, and cube radishes.  [I like mine in quarters to speed up the cooking time.]
  2. Heat a pot of water and par-boil radishes.  [This is super-duper quick in a pressure cooker!]
  3. Drain radishes well.
  4. Meanwhile, heat ghee or other appropriate fat in large skillet.
  5. Add radishes, a little salt, and a little cayenne pepper.  Cook until softened and browned to your liking.
  6. Serve warm and enjoy.