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  • Kathy

Pan Fried Radishes with Brown Butter, Thyme & Sea Salt

Radishes are sometimes a quirky visitor to your fridge. They aren’t as common as some staple veggies, but boy are they underrated!


Peppery and mildly spicy, radishes have a crunch just like an apple and only 12 calories per 1/2 cup.


Believe it or not, they are also able to soak up tons of flavour- enabling simple seasoning to shine. This extra tasty and totally unique side dish doesn’t require many ingredients. Perfectly offsetting any protein, it works harmoniously alongside a heavier potato side dish.


Helpful Hint: often, radish leaves will go wilted and brown if you leave them in the fridge for too long. If this does happen, don’t assume that the radishes themselves are bad! Give them a good scrub and the will most likely be fine. The best thing about this dish? In line with our food waste series, those radishes that got forgotten at the back of the fridge and are a little old… are still perfect for it!


What you need:


  • 4 bunches of radishes, halved

  • 1 tbs butter, melted and browned

  • 1 tsp fresh thyme

  • Salt to taste (I love using seasalt, not just normal table salt)


Method


  1. Preheat a shallow fry pan to medium heat.

  2. Add a glug of olive oil to coat the bottom of the pan and place the radishes flat side down on the pan.

  3. Pan fry the radishes for 2 minutes per side and they should just start to soften but still have a bit of crunch.

  4. Remove the radishes from the pan and place in bowl.

  5. Using the same pan, brown the butter and drizzle over the radishes. Then, sprinkle with thyme, season with salt and serve immediately.