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.
Katie {EpicureanMom.com} says
Voted for you! These radishes look so decadent and delicious!
Sylvie says
Thanks Katie!
Sara says
I must try this sauteed radish recipe...and you have my vote Sylvie! Good Luck!
Sylvie says
Thanks so much!
Ambika 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.
Jean 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. 🙂
Sylvie says
Thanks so much Jean! I was actually just telling my husband that I liked the styling in yours, nice theme! 🙂
Radhika @ Just Homemade 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!
Sylvie says
Fresh are a whole different story, not bitter at all, they are very creamy and nutty. But they are a bit of work!
Kitchen Belleicious says
not only beautiful but delish!
Katherine Martinelli 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 🙂
Sylvie says
Thanks Katherine!
CJ at Food Stories says
Congratulations on your foodbuzz top 9, today!
Georgia @ The Comfort of Cooking says
Such a great springtime recipe, Sylvie! Your photos are just breathtaking, too. Glad to see you back to blogging!
Maire says
This sounds great! Two of my favourites ... together.