Radishes are sautéed with fresh fava beans and finished with chopped parsley and chives in this easy spring side.
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.
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.
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.
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.
Sautéed Radishes
Radishes and fava beans are sautéed with butter and a splash of Pernod.
Ingredients
- 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
Instructions
- Bring a pot of water to a boil.
- Slit the fava pods and remove the beans.
- 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.
- 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.
- 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.
- 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.
Notes
Gluten-Free, Grain-Free, Vegetarian
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 105mgCarbohydrates: 29gFiber: 3gSugar: 2gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
marissa @ the boot says
now this is a recipe that i could absolutely make here - radishes and favas are so cheap at the markets and in crazy abundance! i will definitely try this!
Barbara 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!
Bev Weidner says
This is ABSOLUTELY gorgeous and my stomach is slapping my face wanting some right now.
Sommer@ASpicyPerspective says
Sylvie, I love this! It so pretty and fresh. We ate roasted radishes with new potatoes this weekend. 🙂
Kiri W. says
This looks wonderfully fresh and colorful. I've never had these two ingredients together, it sounds delightful!
Alison @ Ingredientsinc.net says
so pretty. This is just absolutey lovely!
Sneh | Cook Republic says
I love radish especially salted and brined (a chinese pickle I make), but sautéing?? I must try!
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!
Rosa says
A delightful combination! I generally eat my radishes raw, but I'm sure that they also taste wonderful when roasted.
Cheers,
Rosa
Kulsum at JourneyKitchen says
I must admit I'm not a fan of cooked radishes. I have tried sauteing them and roasting them but still haven't got around it. But I love fava beans and the pairing is sounding and looking delicious!