Radishes are hearty root vegetables that grow in a variety of colors and flavors. Depending on time of harvest, they may range in taste from sweet and crisp to quite bitter.
They can be found in colors ranging from white to pink, red, yellow, green, purple, or black. With their texture, color, and zing, radishes can punch up the profile of endless dishes!
Pan-Seared Radishes with Miso Sauce
4-6
servingsSavory and healthy, this side dish can satisfy your craving for ethnic flavors while presenting a great foundation to build a meal around.
Ingredients
- 1
bunch radishes, quartered, greens reserved
- 2 tbsp.
expeller-pressed canola oil, divided
- 1 tbsp.
white miso
- 1
clove garlic, finely minced
- 1 tbsp.
mirin
- 1 tsp.
rice vinegar
- 1 tsp.
reduced-sodium soy sauce
- ½ tsp.
fine sea salt
- 1 cup
thinly sliced green onions
- 1 tbsp.
toasted sesame seeds
Directions
Heat 1 tbsp. of oil in a large skillet over medium-high heat. Add radishes and sear for 4 to 5 minutes, shaking the pan or stirring with a wooden spoon halfway through. Add ¼ cup water and cook 1 to 2 minutes more, until most of the liquid is evaporated and radishes are fork-tender.
Meanwhile, in a small bowl, whisk together miso, garlic, mirin, vinegar, soy sauce, salt, and remaining 1 tbsp. oil until emulsified.
Remove the pan from the heat. Add dressing, green onions and sesame seeds to the pan. Using tongs, toss radishes to coat. Serve warm.
Nutrition Facts (per serving):
- Calories—80 | Total Fat—7g | Sodium—370mg | Carbohydrate—4g | Protein—1g
Facts about Radishes
Did You Know?
Radishes were first cultivated in China and are actually closely related to wasabi – the biting green condiment used in many Asian dishes, which is made from the paste of a type of horseradish.
Storing Wisdom:
Chop the leaves off the top of the radish and don’t wash until you’re ready to use it. It will last longer this way. Keep them in a plastic bag or container in your refrigerator and you can expect a lifespan of around two weeks.
How to Choose Radishes:
Smaller is better, usually equaling less water and more flavor. Feel for firmness and pick radishes that have good color – not faded or split skin. Healthy looking leaves on a radish also serve as a good indicator of the meaty part’s freshness.
