A delicious and versatile low carb side dish!
- Carbohydrate 4.43251250097749 g
- Cholesterol 30.503125013081 mg
- Fat 11.6324812549531 g
- Fiber 2.17400003974582 g
- Protein 0.954393750143014 g
- Saturated Fat 7.3261250031277 g
- Serving Size 1 1 serving (133g)
- Sodium 163.980286493744 mg
- Sugar 2.25851246123168 g
- Trans Fat 0.813876250355261 g
- Calories 122 calories
Step-by-step
- Melt the butter in a medium saute pan.
- Add the radishes and toss to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until softened and golden brown.
- Remove from heat and add the lemon zest and chives.
- Season with salt and pepper to taste.
- Alternatively you could roast these in olive oil in a 375 degree (F) oven for about 35 minutes.
- Then add whatever seasonings you prefer.
Radishes Beyond the Salad Bowl
Unlike raw radishes that dominate a salad with pungent sulfur compounds, cooking changes them entirely. Heat breaks down those sharp glucosinolates. The harsh bite mellows into a mild, earthy sweetness reminiscent of roasted turnips. Quarter the root vegetables evenly so they contact the hot pan surface at the same angle.
Stovetop Control Versus Oven Heat
A medium sauté pan offers faster temperature control than an oven preheated to 375 degrees Fahrenheit. Fats matter during this process. Butter introduces milk solids that brown alongside the root skin, whereas olive oil relies solely on the vegetable sugars for color. Cook the pieces for about 10 minutes, stirring occasionally. Watch for a golden brown exterior and a tender interior pierced easily by a paring knife.
Fresh Herbs and Citrus Integration
Fresh herbs degrade rapidly when subjected to direct heat, losing their volatile aromatic oils. Add chopped chives and lemon zest off the heat source just before serving. Dried chives lack the necessary bright pungency and fail to provide the same aromatic contrast against rich butter.
