Photo: Sauteed Radishes and Watercress Recipe
Ingredients
- 4 bunches radishes, quartered, leaving a bit of the greens on top for decoration
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon salt (preferably sea salt)
- 2 garlic cloves, minced
- 4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups)
Directions
Trim radishes and cut lengthwise into 1/2-inch wedges.
Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve.
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By pb930
on October 04, 2012
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Yummy! I'm ok with raw radishes but these are sooo much better! Reminds me of a red potato slightly but w/out all the carbs.
By LILLIANCOOKS
Long Island,N.Y.
on September 25, 2011
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I have made sauteed radishes MANY times and they're DELICIOUS!!! I didn't add the watercress. I just sauteed the radishes with butter, salt, pepper and crushed garlic! the longer you saute them, the sweeter they get! It tastes nothing like raw radsihes...it tastes more like sauteed cauliflower, but with the texture of pan fried potatoes! Soooo good...and a must try!!!
By lindsifia
VA
on September 13, 2011
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This was even better than I'd hoped it would be! I used extra virgin olive oil instead of butter, and spinach instead of watercress. Like another reviewer, I don't like raw radishes. But this recipe is insanely good!
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