Sautéed Red-Heart Radish

Preparation info

  • Serves


    as a side dish

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    A spectacular side with the benefits of both cooked and raw radish, this quick sauté looks and tastes remarkable. Shredded and sautéed, the radish has a less flamboyant appearance but retains much of its al dente deliciousness. Moist—not wet—the meaty, sweet vegetable agreeably accompanies roasted pork, duck, turkey, ham, or chicken. Its rosy hue makes even the most ordinary dish seem festive.


    • 1 pound red-fleshed Asian radishes
    • 1 tablespoon butter
    • ¼ teaspoon kosher salt


      1. Trim tops, if any, from radishes and save for another use. Trim and discard tips. Peel radishes. Slice on the shredding blade of a food processor. You’ll have about 2 cups.
      2. Melt butter in fairly wide skillet. Add radishes and toss over high heat until well coated. Reduce heat and add salt.
      3. Cover and cook gently until radishes no longer taste raw, about 5 minutes, stirring several times to prevent sticking. Add a few drops of water if radishes look as if they might scorch. Do not sear, since browning changes the flavor.
      4. Season and serve hot.

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