Most of my radish eating experience has been in the form of raw crudités or sliced thinly for salads.  These delightfully bright bulbs provide a surprising bite with a hint of peppery zing.

My only experience in cooking these out of the ordinary produce pleasures has been in the form of Roasted Watermelon Radishes.  Cooked in coconut oil, sprinkled with salt, and right out of the oven, these colorful treasures were amazing!

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Not readily available, watermelon radishes are certainly hard to find outside of the springtime harvest.  Thus, I was faced with the task of creating a culinary treat from the more common, everyday variety.

So simple, yet possibly a first in flavor for more.

Skillet Seared Radishes

1 large bunch red radishes, stems and greens removed, quartered
1 Tbs. Kerrygold (yes, it MUST be Kerrygold here ~ nothing else will do)
Plenty of sea salt and pepper
Minced fresh herbs (optional)

In a cast iron skillet, over medium heat, melt 1 Tbs. Kerrygold  Grass Fed (pastured) butter until just bubbling. Add radishes.  Sear, sauté, fry (however you would like to term the technique) until beginning to crisp and brown around the edges.  Liberally season with your favorite sea salt and black pepper.  Serve hot and toasty, topped with minced parsley or cilantro, if desired.

By the way, I liked so many of these photos that I simply could not decide.  Consequently, the pictoral bounty.

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5 thoughts on “Skillet Seared Radishes

  1. These seem to be coming earlier and earlier. I suspect it’s because of your new job. Makes sense, of course, but I am glad you haven’t stopped doing this. How is the job going?

    Ralph

    1. The job is great! Yes, I’m sort of “slowly” trying to bump up my posting time, as I like to be able to see it up and ready to go before I head out the door each morning.

      I hope all is well with you…

      Send me an email sometime soon!

      Ashley Sara Kipp http://www.craving4more.com

    1. I know! It’s a new thing for me, as of the last year or so. They are so incredibly delicious when warm and somewhat “creamy.” 🙂

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