Radish and Pea Pod Sauté
With the abundance of radishes in the garden this year I’m trying something new. We’ve always eaten our radishes raw, right out of the garden, or sliced in our salads. I had heard of cooking radishes but never tried it myself. Noel keeps bringing in radish thinnings (some not so thin) from the plantings used as row markers for the carrots, beets and turnips. The first handful of pea pods were a beautiful and vigorous snow pea called Giant Swiss that we bought from the folks at Fruition Seeds while we were walking the Chicago Flower Show this past March.
Peas and radishes hitting the kitchen at the same time turned on the light bulb and a new dish, at least for us, came about.
Here’s my recipe that serves 2 people:
2-3 t. olive oil
1 cup quartered radishes, if small just halve them
1 cup pea pods
2-3 t. water
Salt and Pepper to taste
Pat of butter, optional
Sautéing Radishes
Preheat cast iron frying pan to medium heat. Add oil and radishes and sauté for about 4 minutes. Add pea pods and water, cover and cook for 2 minutes. Add salt and pepper to taste, and a little bit of butter for extra flavor, if desired. The cooked radishes have a mellower flavor – a little like turnips – without the raw radish bite. The dish was interesting and tasty – something we will put in our repertoire!
Radishes and Peas in the Pan
Giant Swiss Snow Pea
Radish Thinnings