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Sauteed radishes and carrots are a perfect springtime combo

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Have you tried sautéed radishes yet? Hydrogrowers and Garber Farms at the 2nd Street Market have tasty young radishes for sale now. One of the first vegetables to appear locally in the spring, radishes are loaded with vitamin C and vitamin B6, and are a good source of fiber, riboflavin, calcium, potassium, folic acid, manganese, and copper. Radishes have mild anti-inflammatory properties and contain a variety of sulfur-based compounds which increase the flow of bile (this increased bile flow is good for the gallbladder and liver, and improves digestion).

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Sautéing the radishes gives them a milder, sweeter taste, not unlike the change in flavor that occurs when onions are caramelized. Sautéing radishes will take away that spicy 'sting' and gives them a delicious mellow flavor. Many vegetables lend themselves to a radish stir-fry – snap peas, carrots, mushrooms and edamame, to name a few.

Try this simple recipe and taste the difference for yourself (you vegans can just substitute more olive oil for that tablespoon of butter).

Sauteed radishes and carrots

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1 cup radishes, trimmed and thinly sliced
  • 1 large carrot, cut into toothpicks
  • Sea salt and freshly ground pepper
  • 1 teaspoon sugar
  • ¼ cup orange juice
  • 3 strips bacon (faux bacon is fine) cooked and cut into bits

Mix the teaspoon sugar into the orange juice and set aside.

Heat the oil and butter in a skillet over medium heat until golden and fragrant - 2 minutes or so total time. Add the radishes and carrots to the pan and toss to coat. Sprinkle with salt and pepper and cook for 8-10 minutes, tossing frequently, until radishes are tender, becoming golden brown and partly caramelized. Add the orange juice mixture and stir until radishes are coated and some of the mixture has evaporated.

Makes 2 generous servings.

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