The radish season is almost at its end. A few weeks back, back when radishes grew wild, I tried this recipe and immediately fell in love with it. While walking through the market this past weekend, I found a few bunches of radishes. Amidst the search for a recipe, a light bulb clicked inside my head. I realized that this recipe better be shared before it was too late. So here we are!Radishes are usually associated with spring and summer but they also grow in the fall. The French typically serve them raw with a smear of salted butter to balance with their peppery bite. Since it’s cooler outside now than in the spring, we decided to turn up the heat and steam the vegetable but continue with the idea of salted butter for some flavor. If you like radishes and it happens to be a cold day, this recipe is just for you!
Farmers Market Friday: Steamed Radishes
- 2 bunches of fresh radishes, washed, leaves chopped off, halved
- you can use the leaves for another IP recipe, Wilted Radish Tops
- 6 tablespoon salted butter
- 3 tablespoons water
- Fresh chopped dill, to taste
Place the radishes, butter and water in a large pan, such as a wok, and steam for 5-10 minutes, until tender.
Remove from heat and drain excess butter/water. Let cool and toss with a little dill. They can be served warm or cold.