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sweet & tangy skillet radishes

(1 rating)
ChefPotpie avatar
Recipe by
Chef Potpie (Laurel)
@ChefPotpie
Southworth, WA

Lately I've seen so many ways to cook radishes, something I had never thought of doing before! After mentioning that to the Hubs, he went out and bought a huge bag of radishes, so I pulled some out and gave them a quick try in a skillet. We loved them! I used parsley, and next time I'm going to try them with fresh thyme. After about 5-6 minutes my radishes were crunchy and juicy. For softer radishes, adjust the cooking time to your liking.

►
(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 7 Min
method Saute

Ingredients For sweet & tangy skillet radishes

  • 3 bunch
    radishes
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    seasoned rice wine vinegar
  • salt and pepper, to taste
  • 2 Tbsp
    chopped fresh parsley, or a sprinkling of other fresh herbs to your liking

How To Make sweet & tangy skillet radishes

  • 1
    Cut radishes so the pieces are about the same size. I halved the smaller ones and quartered the larger ones.
  • 2
    Have your parsley (or other herbs) chopped and ready to go.
  • 3
    Heat oil over medium heat, and when warm add seasoned rice vinegar and radishes. Add salt and pepper and toss to coat the radishes. Keeping the radishes in a mostly single layer, allow to sizzle without turning or tossing for about 2 minutes, so they become a little browned.
  • 4
    Now stir and toss for about 3 or 4 minutes more. When the skin begins to wrinkle and brown, test a couple with a fork for doneness. I cooked them so they didn't have much give and they were pleasantly crunchy and juicy. Cook a couple minutes longer for softer radishes.
  • 5
    When done to your liking, add the parsley or other herbs and toss for a few seconds. Transfer to a serving dish and enjoy!
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