Sautéed Radish Potatoes Recipes

ROASTED RADISHES RECIPE WITH POTATOES

Steps:

• Preheat oven to 450 degrees
• Wash and clean potatoes. Slice any large potatoes in half - put them in a large bowl.
• Wash and clean radishes. Remove the green tops and the roots. Add them to the bowl. (The potatoes & the radishes should be about the same size so they have even cooking time.)
• Drizzle the vegetables with olive oil and mix well. Sprinkle with grill seasoning, salt & pepper. Mix well to combine.
• Put all of the vegetables on a sheet pan. Make sure they are evenly spaced out so they can roast (not steam). Place cut sides down. Scatter the radishes around the pan.
• Place in the preheated oven for 20 minutes - remove & flip all of the vegetables over, return to the oven for another 20 minutes.
• Can be served hot or room temperature.

SAUTéED RADISHES

Steps:

• Melt butter in 10-inch skillet over medium heat until sizzling; add radishes, salt, lemon juice and white pepper. Continue cooking, stirring occasionally, 4-6 minutes or until radishes are crisply tender.
• Add parsley; toss lightly.

SAUTEED RADISHES

Steps:

• Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

SAUTEED RADISHES

Steps:

• Trim the largest leaves and most of the stems from the radishes, leaving the smallest leaves and approximately 1/2-inch stems. Cut the radishes in half lengthwise.
• Melt butter in a large saute pan over medium-high heat. Add radishes, and cook, shaking pan occasionally, until just tender and golden brown, about 7 minutes. Transfer to a serving dish and season with salt and pepper. Serve warm.

PERFECT SAUTéED POTATOES

Steps:

• Cut 1 kg waxy potatoes into chunks.
• Bring a large pan of water to the boil, then cook the potatoes for 3 mins. Drain, shake out onto a kitchen paper-lined tray and leave to cool.
• When ready to serve, heat 6-8 tbsp sunflower or olive oil in a large non-stick frying pan until you can feel a strong heat rising.
• If your pan isn't large enough, fry the potatoes in two batches - rather than crowding them. Have kitchen paper ready to drain them on. Add the potatoes in a single layer, not too tightly packed.
• Turn the heat to medium-high, so that the potatoes sizzle, but don't stir until they start to brown underneath.
• Turn them all evenly 2 or 3 times until nicely browned all over - this can take about 7 mins.
• Then lift out with a fish slice or large slotted spoon to drain on more kitchen paper. Sprinkle with sea salt.

SAUTEED RADISHES

Steps:

• Weigh the radishes after trimming off their stems and leaves as well as the thin sprout from the top.
• Cut the radishes into thin slices.
• Heat the butter in a skillet, preferably of the nonstick variety and add the sliced radishes. Sprinkle with salt and pepper. Cook, tossing and stirring so that the radish slices cook evenly, about 3 minutes.
• Add the scallions or green onions. Continue cooking, stirring and tossing, about 2 minutes longer.

SAUTEED RADISH GREENS WITH MUSHROOMS

Steps:

• Melt butter in a large skillet over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
• Add chopped radish greens and cook until greens are tender, about 5 more minutes. Serve immediately.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.