Sautéed Radishes with Fava Beans | A Radish Revelation

Radishes are sautéed with fresh fava beans and finished with chopped parsley and chives.Sauteed Radishes and Fava Beans, gourmande in the kitchen, sylvie shirazi, food photography

Isn’t it peculiar how there are some vegetables we never think to eat raw and others we never think to eat cooked?

Asparagus and eggplant, for example, I always think to cook while lettuce and radishes I generally serve up raw.  But it doesn’t have to be so; these vegetables have more to offer.  Following on the heels of last week’s raw asparagus salad, I decided I should cook my radishes.

Red Redishes, gourmande in the kitchen, sylvie shirazi, food photogrpahy

I never think to eat them that way because most of the time fresh spring radishes end up slathered with the best butter I can find and finished off with a flurry of fleur de sel.  I love the assertive spiciness of raw radishes, the way the butter tempers and mellows them just a bit, and the salt ties everything so beautifully together.  Other than that my radishes only make appearances on crudités platters or in salads, so it was high time I cooked them.

Cooking radishes softens their pungent bite and gives them a buttery texture with a delicate flavor.  Sautéing transforms them into juicy, tender morsels with a mild, almost sweet taste.

Sauteed Radishes and Fava Beans, gourmande in the kitchen, sylvie shirazi, food photography

Butter continues to be their perfect foil, this time helping to caramelize the edges of the cut radishes in the pan.  A swirl of Pernod around the pan fuses with the butter to create a rich glaze that coats every last bite and adds a hint of anise flavor.

And since spring is in full swing I added the quintessential spring vegetable to the mix: fava beans.  Along with sweet peas, artichokes and asparagus, fava beans are one of the reasons springtime is such a treat and one of my favorite seasons.  Also known as broad beans, these rich buttery beans can be a bit of work since they need to be shelled and skinned, but their nutty creamy flavor is worth the effort.

Fava Bean in the shell, Gourmande in the Kitchen, Sylvie Shirazi, food photography

The still warm sautéed radishes with fava beans are finished with a flourish of chopped parsley and chives for freshness and pop of green.  It’s a nice change of pace and thoroughly seasonal variation on preparing radishes.

Serves Serves 4

Sautéed Radishes with Fava Beans Recipe

Radishes and fava beans are sautéed with butter and a splash of Pernod.

30 minPrep Time

10 minCook Time

Save Recipe


  • 2 pounds of favas in the shell
  • 2 Tablespoons/28g highest quality unsalted butter
  • 2 bunches small red radishes, trimmed of greens and tips and cut into ½ inch wedges
  • Fine sea salt
  • Freshly ground black pepper
  • 2 Tablespoons/30ml Pernod aka Pastis an anise flavored liqueur (optional)
  • 2 Tablespoons/30ml chopped fresh chives and parsley


  1. Bring a pot of water to a boil.
  2. Slit the fava pods and remove the beans.
  3. When the water is boiling add the favas and blanch briefly (about 1 to 2 minutes). Drain the beans and immerse in cold water to stop the cooking.
  4. Use a thumbnail or the tip of a knife to break the skin of the bean a little and then pinch the bean to pop it from the skin. Place the beans in a bowl and set aside.
  5. Melt the butter in a 12-inch skillet over medium-high heat. Add the radishes and salt and freshly ground black pepper to taste. Sauté for about 2 to 3 minutes.
  6. Add the fava beans and stir until well coated. Carefully add the Pernod and cook for about another 2 minutes to cook off alcohol. Remove from heat, sprinkle the radishes and fava beans with chives and parsley and serve warm adding more salt and pepper if necessary to taste.


Gluten-Free, Grain-Free, Vegetarian


How do you like to eat radishes?


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  1. says

    A delightful combination! I generally eat my radishes raw, but I’m sure that they also taste wonderful when roasted.



  2. Sweetsugarbelle says

    Sylvie, this really is a revelation! It never even occurred to me that a radish could be cooked! I mean I guess anything can be, but it’s not always the first thing that springs to mind. EXCELLENT!

  3. says

    This is perfect, Sylvie! I’ve roasted radishes (when I’ve made that particular salad, everyone thinks they’re potatoes), but never sauteed them.
    I like fava beans, but they are a pain. I’m sooooo lazy. 🙂 How about edamame instead?
    Love the Pernod in this; what a surprise!

  4. says

    That photo of the macro of the fava bean is so beautiful. I love how the light is gently shining on the little pod. Radishes I can’t acquire the taste for but fava beans are a new discover and I love them.

  5. says

    I’m on the raw team, although I’ve seen several recipes where they are cooked, I have yet to try them. I’m growing them in my garden this year, I think you have convinced me to give the cooked version a try.

  6. says

    I’ve just gone on a no-fat diet. One of the vegetables included is radishes and I was desperate for a new way of preparing them. To cook them with no fat I guess I can sauté them in a non-stick pan or I can definitely steam them in the Varoma on top of my Thermomix. Happy days!

    Many thanks for yet another gorgeous photo. The only problem is that you’re making me hungry!!

  7. says

    I suddenly developed a different outlook on vegetables after I have read your post. This is a must try. I am not really into fava beans, but this looks like something I won’t miss to try. =)

  8. says

    What a grand & clever idea to cook radishes! 🙂
    I have a lot of home-grown radishes for this recipe to use! I also love fava beans 🙂 A divine & tasty recipe; unusual too! 🙂

  9. says

    I had a radish revelation earlier this year when I roasted them. I always thought I disliked them. Your combination of butter, radishes and fava beans is one I must try!

  10. says

    This photo alone gets me excited for spring. My favorite way of cooking radishes is just roasting them, but cooking them in the pan with butter is great too. Such a simple yet gorgeous dish!

  11. says

    This is great! I have made roasted radishes one time, long ago. Kind of forgot it was possible and they tasted so good cooked. Thank you for the reminder! So happy it is lava season, too! Can’t wait to try this.

  12. says

    I love both cooked and raw radishes….but I haven’t ever thought to pair them with fava beans. They sound heavenly together. What a perfect way to capture Spring.

  13. says

    I cooked radishes for the first time this year and loved them! It’s true; sometimes it never occurs to us to cook certain veg and leave others raw. It’s a fun discovery though!

    Your picture of the fava beans is beautiful.

  14. says

    I’ve enjoyed them roasted once and have never been able to recreate them quite like that before, but will give this a try. With such wonderful color, who wouldn’t eat this?

  15. says

    Sylvie – you’ve inspired me to try roasting radishes now. I’ve never had them that way, but how could they not be delicious when they are that beautiful! Your photography is always so stunning!

  16. says

    What a stunning recipe! I absolutely adore favas and don’t cook radishes nearly enough – I will be making this soon! And I voted for you in the Le Creuset challenge – to be honest I don’t think the others stand a chance! Your photo is gorgeous. Finally, congrats on Top 9 today 🙂

  17. says

    Quite an interesting pairing Sylvie..
    I do serve radishes both raw and cooked. Fava bean has been a different story. At one time, I thought I brought home dried fava beans, which after soaking turned out to be so bitter that they were inedible.. After that, no fava beans whatsoever!

  18. says

    What a brilliant idea. I have never thought to cook radishes, ever. You’ve paired them so well with fava beans (which I do love sauteed) and now I can see what an appealing option that would be. Love the bowls that you served them in.

    BTW, I love the picture you submitted for the Le Creuset contest. My husband raved about your submission and I might have been offended had I not been in complete agreement with him how good it is–happy to be a part of the contest with you. 🙂

  19. says

    A beautiful post! I loved your image for the Le Creuset competition and I hope you win 🙂

    In India we almost always cook radishes!! In fact we ate them raw occasionally. We make a particular lentil stew called “sambar” with radishes that is my absolute favorite. You can also grate radishes and use them to make whole wheat flat breads or use them to make savory muffins! I also use then in a raw mixed vegetable pickle. I used to hate radishes as a kid, but now I love it, especially the tiny red ones available in the US.

  20. says

    That macro shot of fava beans is just awesome, Sylvie! I mostly cook radish with its leaves..make flat breads..but don’t like it raw..never 🙂

  21. says

    I adore radishes both raw and cooked. We started sauteing them and putting them on sandwiches. This looks so divine. I would eat it as a meal any night of the week.

  22. says

    The first time I had fava beans was in Malta few years ago, in one of their traditional soup. Since then, every spring I try to get as much as possible. Last year I even froze the green one so I can use throughout the year.
    I have to try sauteed radishes, I’ve always eaten them raw.
    Wonderful dish and the photos are outstanding!

  23. says

    I like the pairing! I actually like Radish both cooked and raw. In India, we get a different kind of Radish and that we most serve at cooked and very rarely as raw in salad.
    oh btw.. i loved your styling for the contest and yes, I did Liked yours 🙂

  24. says

    I’ve never heard of sauteeing radishes. We always eat them raw in our house, but this is definitely something to try. I always love your delicious salads Sylvie. By the way, I adore that last photo, of the beans. Beautiful!

  25. says

    Hi Sylvie, such a fun project. I wish you much luck! Your photos are always beautiful. Love radishes in fact I got some this week at the farmers market. Love fava as well but never paired them together!

  26. says

    I have never had radishes cooked… only raw. I don’t know why I never thought to do more than just slice them and put them on a salad!

    • says

      I grew up eating raw radishes dipped in table salt 🙂 But I’m game to try them sauteed…such a beautiful dish!!! Hope you’re having a wonderful Sunday~

  27. says

    Radishes are a vegetable I never thought of or even know it was possible to eat cooked. I recently discovered how tasty they are cooked. So happy to have found your recipe, can’t wait to try it. Thanks for sharing!

  28. says

    I’ve only tried pickled radished but this recipe seems fresh and delicious and I’m really loking forward to make it

  29. says

    You are right – I have never thought to cook radishes! But now you have me pondering whyever not?? I do adore broad beans – all that podding and re-podding for so little end product – but what a tasty reward. I love the photos, and I can’t wait to try the dish!

  30. says

    Hi Sylvie, I came back to say that after seeing this post I went and bought radishes especially to saute them :-). I also bought green radishes, they are a little firmer. I made several sauteed salads with them already – they taste great! Thanks for sharing this recipe :-). Yet one more delicious idea from you 🙂


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