Watermelon radishes share many qualities with turnips. They cook up like turnips, but they are amazingly colored inside, like a late Autumn sunset. When cooked, the colors soften a little but are still vibrant. This cooking method softens the slight bitter quality and plays up the sweetness.
INGREDIENTS:
1 bunch of watermelon radishes, tops removed and root threads removed 1 tablespoon grapeseed oil or other neutral flavored oil 1 tablespoon unsalted butter 1 teaspoon sugar salt and pepper to taste A pinch of garlic powder A pinch of powdered cinnamon
METHOD:
Very lightly peel the radishes, taking only the skin and leaving the green beneath. Cut the radishes into wedges ¾” at the widest part.
Fill a sauté pan large enough to just hold the radishes in a single layer with water and liberally salt the water. Bring to a boil. When boiling, add the radishes and simmer just until the radishes are no longer raw and a knife tip can just pierce the side. Drain the radishes immediately.
Turn the heat down to medium. Return the pan to the heat and sprinkle in the sugar. Cook until the sugar starts to caramelize. Add the oil and the butter and stir to mix.
Add the drained radishes and toss to coat well. Sprinkle with garlic and cinnamon, tossing to mix in. Cook gently, coloring the radishes and crisping them a little. Season with salt and pepper. Taste as you go to avoid over cooking-they should be just tender. Overcooking will yield mushy and bitter radishes.
Serve hot.
Chef’s Notes:
If you wish, you can blanch ahead of time, but be sure to quick chill the radishes so they do not keep cooking. Pull them from the refrigerator half an hour ahead of time to allow them to come to room temperature before beginning to sauté them. Instead of cinnamon, try herbs such as thyme or oregano.
Serves: 4
Source: Chef Andrew E Cohen
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