If you’ve never eaten a cooked radish then you’re missing out. If you’ve only ever had them raw and disliked radishes and written them off, again, you’re missing out. When a peppery and crunchy radish is cooked its flavor and texture transform into something wonderful. Something buttery. Something smooth. Something yummy. Radishes are roastable, steamable, fryable, but I would start here where they’re incorporated with other flavors so that if, for some reason, you don’t care for them, you still have other tasty vegetables to eat.
- 3 tablespoons olive oil
- 1 pound medium turnips, cut into 3/4-inch wedges
- 1 pound medium radishes, quartered
- 1/2 medium sweet potato, quartered & sliced
- 1 large carrot, sliced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon fresh lemon juice
- 1/2 pound Swiss chard, bottoms of stems discarded and leaves chopped
- 2 tablespoons molasses
- 2 tablespoons water
- 6 large shiitake mushrooms, stemmed and caps quartered
- 1/2 pound rice crackers, pulverized
- In a large skillet, heat 1 tablespoon of oil. Add the turnips and radishes, sweet potatoes and carrots and cook over medium-high heat, stirring, until lightly browned and crisp-tender, 10 minutes
- Add the honey and cook over medium heat, stirring, until the vegetables are glazed.
- Add the soy sauce and cook until syrupy
- Add the lemon juice and the Swiss chard; cook until the chard is wilted. Raise the heat to high and cook until all of the liquid has evaporated; keep warm.
- In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat.
- Drain the mushrooms, squeezing out most of the excess liquid.
- In a separate bowl, toss the mushrooms with the rice cracker crumbs to create a crunchy coating
- In a large skillet, heat the remaining oil. Add the mushrooms and cook over a high heat, until golden and crisp
- Transfer to paper towels to blot off oil. Top the vegetables with the mushrooms and serve
Adapted from an article in Food & Wine, recipe by David Chang