Sauteed Radish Recipe (Tastes Like Potatoes)

Not only is this sauteed radish recipe easy – just 2 ingredients and 5 minutes to prep – but it tastes great and makes the perfect side dish to just about any main dish. Cooked radishes take on a potato-like texture and appearance, so serve them where you would serve potatoes for a fun (and keto) side dish. Okay, let’s learn how to cook radishes! — Note, not the best for freezing.

 

I think I found a new go-to for snacking. YOU TOO?

If you have an air fryer, I’d love to know how they turn out!

 

WHAT DO SAUTEED RADISHES TASTE LIKE?

Sauteed radishes taste similar to potatoes, with a little bite of bite to them. They are a lot more mellow than raw ones.

 

HOW TO COOK RADISHES

If you’re wondering how to cook radishes and haven’t done it before, frying is a great place to start.

Today I’m going to show you how to make pan-fried radishes:

  • Prep the radishes. Wash them, and trim the greens and roots. Slice them lengthwise into quarters.

TIP: Slicing radishes into quarters creates more surface area for browning. If your radishes are large, you can even cut them into eighths!

  • Melt butter. Heat the butter in a large skillet over medium-high heat until it’s hot and starting to foam.
  • Add radishes to pan. Place the quartered radishes in a single layer. Season with salt and pepper.

TIP: A single layer is super important – it ensures that they brown evenly and get crisp on the outside.

  • Cook radishes. Saute the keto fried radishes, stirring occasionally until the radishes are soft and browned.

TIP: Don’t stir this radish recipe constantly, or the fried radishes won’t brown.

 

INGREDIENTS

Tap underlined ingredients to see where to get them.

PREP IT

Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Add the quartered radishes in a single layer. Season with sea salt and black pepper.

  2. Saute the radishes, stirring occasionally, for about 8-10 minutes, until radishes are soft and browned. Don’t stir constantly, which will prevent browning.

Thank you Wholesome Yum for this recipe
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