“Potsticker” Radishes

October 12th, 2010  |  Published in All, Veritable Vegetables, Weeknight Recipes  |  10 Comments


Apologies for the not-so-great picture — I didn’t expect it to be so delicious and hadn’t planned on photographing it!  A good thing, I suppose!


“Potsticker” Radishes

1 bunch Watermelon radishes, peeled, cut into 1 inch chunks
1 – 1 1/2 T. olive oil
salt and pepper
water
1 T. maple syrup (optional)

Mix radish chunks with olive oil in a bowl and toss to coat.  The radishes should be generously coated in oil.  Season well with salt and pepper.

Heat a nonstick skillet over medium-high heat.  Add the radishes and cook for 1-2 minutes, stirring once or twice.  Add enough water to come up about two thirds the height of the radishes, and add the maple syrup if using.  Cover and simmer until the water is mostly absorbed, about 7-10 minutes.  Uncover and boil off the rest of the water.  Fry the radishes in the remaining oil until the edges become crisp.  Turn once or twice after one side is crisp to allow the other sides of the radish chunks to develop a crisp crust.  Remove from pan and serve immediately.  Enjoy!

My favorite type of radish is — hands-down — the french breakfast radish.  Oblong, fading from white to pink, mostly mild with a slight peppery bite, I can eat pounds of them if they are slathered with high-quality butter and garnished with flakey sea salt…  They are one of life’s small pleasures.

But life doesn’t always give you french breakfast radishes.  In fact, sometimes it gives you watermelon radishes when you are expecting beets.  This afternoon I pulled out a bag of white-ish root vegetables from my refrigerator thinking it was a bag of white beets from a recent Mariquita Farms Mystery Box.  I cut the inch or so of stem from the ‘beets’, then proceeded to cut off the tail in preparation for roasting, only to discover a bright magenta center — not exactly the white beets I was expecting!  Slightly perplexed, I cut into one and discovered it was not a white beet at all, but rather a watermelon radish!  Que sera, sera…  The two are almost identical on the exterior when the greens aren’t attached, so I can forgive myself for confusing the two…

But although I could forgive my vegetable confusion, it really threw my lunch plans for a loop.  I was planning roasted white beets with sauteed spinach atop quinoa.  What could I do with watermelon radishes instead?

Though I typically eat watermelon radishes raw (julienned with soy, mirin, sesame oil, sesame seeds, and rice vinegar), today I wanted something hot.  Roasted radishes seemed… not so appetizing… so I decided to experiment.  I decided to cook these radishes how I typically cook potstickers — a quick saute in oil, a medium-length steam, and finally another fry to crisp the edges.

Wary, I flipped on the burner and started cooking. Worse comes to worst I could always scrap my lunch and visit the American Grilled Cheese Kitchen… oh the joys of working from home on Tuesdays.

After about 15 minutes the “potsticker” radishes were done, and I spooned them atop my quinoa and spinach.  I took one bite, then another, and deemed the grilled cheese kitchen completely unnecessary.  The radishes were DELICIOUS!  Who’d have thought?  I guess, when life gives you radishes………

On a different note, things have been pretty quiet around Modern Beet as of late.  I haven’t been cooking much, or at least not things that are really worth sharing.  But something else exciting is going on — my big news is that I got an awesome new job!  You might have heard of the company…  they do awesome things, have lots of awesome people, and generally just exude awesomeness…  Wish me luck!

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Responses

  1. caitlin says:

    October 13th, 2010at 6:26 am(#)

    hi jen! do you think i could make this with the gigantic white german radishes that i emailed you about a while back?

    good luck with the goog!

  2. Jen says:

    October 13th, 2010at 9:27 am(#)

    Hi Caitlin! I don’t see why you couldn’t make it with daikon. My only thought is that daikon is fairly mild to begin with, and cooking it will make it even more mild… perhaps you should add some soy sauce or black bean paste (or some other highly flavored liquid/paste) so that it doesn’t turn out bland. Watermelon radishes have a lot of kick on their own so don’t really need it… have you visited the Kreuzberg Markthalle? did I tell you about it?? I used to go there all the time when I lived on Gneissenauer Strasse…

  3. Kelly says:

    October 13th, 2010at 11:52 am(#)

    Gorgeous. I’m glad that you’re back. I always miss your posts. Your writing style and the kinds of simple yet elegant recipes you choose always make me smile.

  4. Jen says:

    October 13th, 2010at 12:11 pm(#)

    Kelly – Thanks!! that’s so sweet of you to say! Things are settling down and hopefully I can improve on my current 1-post-per-month schedule……

  5. Denise | Chez Danisse says:

    October 18th, 2010at 1:16 pm(#)

    You are at Google? Excellent! I’m assuming you are surrounded my many talented people. The French breakfast radish is my favorite too. They are so pretty, tasty, and easy to grow. I’m glad to know your watermelon radish experiment was a success. You never know until you try, right?

  6. Jen says:

    October 18th, 2010at 9:27 pm(#)

    Denise – I’m not at Google quite yet. I have about three more weeks until I finish my current job then I’m taking a few weeks off and starting at Google in the end of November. I’m incredibly excited though! Speaking of french breakfast radishes and their accouterments, do you have a favorite butter? I’ve tried a few, but still haven’t found ‘the one’ butter (to rule them all! mwaaaa :) )

  7. Denise | Chez Danisse says:

    October 19th, 2010at 8:33 am(#)

    Jen, Truthfully, I know nothing about butter. I just go to the store and buy a package that reads “butter”. So sad, I know… I do always love the butter they serve at Boulette’s Larder. It stands out as something special. Maybe we need to find out what type of butter they serve with their morning breads.

  8. Jen says:

    October 19th, 2010at 9:23 pm(#)

    Denise — I wish I knew more. I definitely like Kerrygold butter, and also a new one I picked up at whole food called Plugra European Butter… I went for salted as I think that’s better for eating (as opposed to cooking). I suppose I am lucky to have a partner who puts up with us having ‘eating’ butter as well as ‘cooking’ butter…

  9. All Chlorophyll Is Not Created the Same « Spewrious says:

    October 22nd, 2010at 3:03 am(#)

    [...] try this at [...]

  10. Rick Feineis says:

    October 21st, 2013at 11:58 am(#)

    I love radishes and have not thought of preparing them this way. Thanks for the recipe and ideas.

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