While commonly eaten raw, radishes are also delicious when cooked. In this recipe from her cookbook The Nourished Kitchen, author Jennifer McGruther shows how easy it is to turn radishes into an unexpected side dish just by sautéing them in butter until browned.
Slideshow: Radish Recipes
1 tablespoon unsalted butter
16 radishes (1 pound), cut into 1/3-inch dice
1/4 cup finely chopped flat-leaf parsley
How to Make It
In a large skillet, melt the butter. Add the radishes and cook over moderately high heat, tossing occasionally, until browned in spots, about 8 minutes. Stir in the parsley, season with salt and serve right away.
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