Radishes.....tickled pink

Sautéed Radishes...I still remember the first time I tasted radish...wayyyyy back in 1996 when TGIF opened in Vasant Vihar, I was one of those few hundred who stood in the queue for hours to get in...never before and never after do I remember queuing up to get in a restaurant...Caesar salad was among a dozen other things we ordered…one  look at the radish in it and I went “eewwwwww”...was it the first time I was seeing a radish, no...was it the first time I was seeing a radish in Caesar salad, yes…kept putting it aside and eating all around it...and then I don’t know why or when (OK, I know – got too drunk!!)…I stock up on red radish when my Sabjiwalla Bhaiya is kind enough to get it for me…they are hard to come by…and I am not one of those who go to INA market on a regular basis to do veggie shopping...it is too far and I am too lazy...there are quite a few ways I make these at home...none of them desi…and before you ask...no, I never ever make Caesar salad at home…thinly sliced raw radishes with salt & pepper, on a very generously buttered toast is one of my favorites…two others listed below...and more, when I get my next stock

Sautéed Radishes

Ingredients:

• Radishes, washed & scrubbed cleaned, don’t peel, thin slices or halved or quartered, 3
• Butter, 1/2 tsp
• Olive oil, a few drops, to avoid the butter from burning
• Red wine vinegar, 1 tsp
• Sugar, a pinch
• Salt & Pepper to taste

Instructions:

Heat a pan on high heat and add butter  and oil. 

Add the radishes when butter starts bubbling and cook for about 2 to 5 minutes (depending on how you have cut the radishes ). 

Add the rest of the ingredients  and stir for a cpl of more minutes. Serve Hot.

Note:

• Increase the quantity of  butter and oil when serving as a side dish to get some sauce, I normally eat them as is so a little butter and thinly sliced radishes work well.

Pickled Radishes

(recipe moved here )