These hot buttered radishes are the ultimate autumn side dish. They have everything that I crave when the cooler weather hits. Butter, garlic and that sassy radish crunch. The little bunches sell for around $2, making them the perfect in-between season vegetable. While not popular in New Zealand I am seeing them more regularly. Typically eaten raw as a crunchy salad vegetable, this method turns them into a sweeter, sassier version.
Related to cauliflower and broccoli as part of the brassica family, radishes are easy to grow in pots or in the garden. I’ve been told radish are a great companion plant for zucchini, however am yet to put into practice. The little round bulbs are spicy with a high water content. Look for ones that are bright in colour and firm to touch. Green tops should be attached and not wilted. Oversized radishes will be woody and pulpy, so avoid buying those.
These hot buttered radishes mellow in flavour when cooked but still provide plenty of bite. Seared quickly on a high heat, means the edges will char a little, forcing the sugars to retreat inside each little radish. This makes them a little sweeter, making them the perfect accompaniment to a Sunday roast. They help cut through the richness of pork shoulder and the caramelisation compliments the gamey flavour of lamb. Or if you’re just feeling a little peackish before dinner, go ahead and make these for a snack! I have thyme in my garden, but marjoram is also beautiful. I like to mix up the herbs to work with the main that I’ll be serving these with.
Ingredients
- 1 tsp olive oil
- 1 tbsp butter, unsalted
- 2x garlic cloves, crushed
- 1x radish bunch, tops on and halved
- Squeeze of lemon juice
- Salt and pepper
- 1 tsp fresh thyme, leaves picked
Instructions
In a fry pan, heat the olive oil and butter over a medium heat. Once the butter starts to froth, add the garlic and radishes, cut side down. Pan fry for a few minutes, until coloured on the edges and softened to touch. Add the lemon juice, salt, pepper and thyme to the pan. Toss everything together and serve piping hot from the pan.
