If you think you know radishes, you may want to think again. This salad bar staple has a sharp peppery taste when raw, but when cooked they become a mild, mellow root vegetable. The best thing is the color: pink! The pigment from the skin of the radish rubs off on the white flesh causing it to blush. So lovely. This is exactly what I would serve a picky princess who did not want to eat her vegetables. 
Pretty in Pink: Sauteed Radishes
Author: Rebecca Cofiño for Mamguru
Ingredients
- 1 bunch of radishes
- 1 t olive oil
- 1 t butter
- 1 pinch white pepper
- 2 pinches sea salt
- fresh herb of your choice (thyme or parsley is recommended)
Instructions
- Wash radishes and remove tops and stray roots. Sort through your bunch and find the smallest one. Cut it in half. Now cut all the radishes so they are approximately the same size as the smallest half. (Some will probably be quartered.)
- Choose a saute pan that will crowd the radishes a bit. Over a medium flame melt butter and olive oil together.
- Add radishes and immediately add salt and pepper. Cook for about 5-7 minutes, stirring often to avoid caramelizing radishes.
- Radishes will be blush pink and tender when they are done. Garnish with herb. Enjoy.
Note: The crowded pan and the immediate salting of the radishes encourages the pink color to spread. If you don’t care about the color, you don’t need to babysit the veggies. Give them a shake or two during the cooking process and relax.
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