Radishes aren’t really a food that’s eaten by itself. I get it, it seems weird at first glance, but I promise you this recipe will surprise you.
Admittedly, I didn’t like radishes at first. Never ate them. I had very bad memories of being young and my mom forcing me to eat radish after radish -raw- because of some cleanse. Then, one day, being a grown-ass man, I saw some radishes at the supermarket and decided to give them a second chance.
And now I eat a whole bowl of sautéed radishes several times a week; they are one my favorite foods - healthy, low in carbs, and easy to make. Let me share with you this eye-opening recipe.
Let’s make some sautéed radishes!
- 1 bowl of radishes (about 300 grams)
- Olive oil
- Salt and pepper to taste
- Nutritional Yeast
- Fresh Parsley
How to make:
- Clean radishes; cut off leaves and roots. Wash under the sink to get all the dirt out.
- Slice radishes down the middle if they’re small. If a little too big, slice in 3 or 4 pieces.
- Add radishes to a wok or a saucepan. Turn heat on medium and wait for some of the water to evaporate.
- Add a tablespoon of olive oil and stir.
- Once you start seeing golden-brown, add 2 grams turmeric and cumin each; stir.
- If you find the spices absorb too much oil, feel free to add more at this point.
- After a couple of minutes, add salt and pepper.
- Cut up about a thumb of fresh parsley and add to radishes. Turn off heat, stir.
- Serve and sprinkle nutritional yeast on top!
You can eat them just like that, although I usually make them as a side dish for practically any meal (except breakfast, of course; I’m not a weirdo).