In the dark days of the year, I buy winter radishes by the case. They store well when kept cool in a root cellar, exterior closet, basement, or garage, covered in dirt, and insulated with an old blanket. I ferment quite a few but save others for cooking: either roasting with salt and pepper or sautéing on the stove until they blister. Watermelon radishes, daikon, purple plum radishes, and the long Violet de Gournay all do well. Winter radishes have thicker skins than do spring radishes, but do not be tempted to peel them as their color can brighten your plate with its charm.
In spring, when milder and more tender radishes begin to arrive at area farms, I prepare this same dish from little Cherry Belle, Pink Beauty, and elongated French Breakfast radishes.
SERVES 4
INGREDIENTS
- 16 radishes
- 1 tablespoon unsalted butter
- ¼ cup chopped fresh flat-leaf parsley
- Freshly ground unrefined sea salt
INSTRUCTIONS
- Chop the radishes into ¼-inch dice and set them in a bowl while you prepare the remaining ingredients.
- Melt the butter in a wide skillet over medium-high heat.
- When the butter foams, decrease the heat to medium-low and stir in the radishes.
- Cook the radishes in the butter, stirring frequently, for 8 to 10 minutes, until their skins blister slightly.
- Sprinkle them with the parsley and season with salt to suit your preference.
- Serve warm.
