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REC: This past spring I taught a cooking class on vegetables to serve on the side. (more)

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Joined: Mar 10, 2006


Posted to Thread #11431 at 6:47 pm on Jul 18, 2008

Out of the 7 recipes I chose to present, the students' favorite by far was the one for radishes. Yes, you read that right!

I am not a personal fan of raw radishes--cannot even remember the last time I even ate one--but if they are cooked in the following way, I can devour them. Trust me on this--these are very good.

Vegetable Radishes

(I originally acquired this recipe from a class I took with Stephen Lee, and it can be found in his cookbook entitled GO WITHS.)

Makes 8 servings.

3 Tablespoons butter, unsalted
4 cups radishes, sliced (measure after slicing)
1/2 cup vegetable broth
1-1/2 teaspoons oreagno, dried and crushed
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper, freshly ground

Put a medium-sized, heavy-bottomed saucepan over high heat. When hot, add the butter. When the butter is melted and just barely beginning to brown, add the sliced radishes and saute for 5 minutes. Add the vegetable broth and add the oregano by rubbing it in between the palms of your hands. Bring to a boil. Reduce the heat to a simmer; season with salt and pepper and cook for 5 minutes more or until liquid is gone. Serve warm.

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