The other day at work, a manager came downstairs and whispered quietly to Chef “The guys at table six are chefs, should we send them something?” When asked why he thought this, the manager said, “Well, I heard them having a lengthy discussion about radishes.” Chef nodded in agreement and told the cooks to add an extra course on table six.
I was working the line that day, and this exchange made me laugh out loud. It’s just kind of hilarious – who else but a bunch of cooks would talk at great length about radishes? In any other situation I would be mocking these people for being pretentious and completely full of it, were it not for the fact that I have had lengthy conversations about radishes myself.
Radishes never held any interest for me before I started cooking and eating professionally in New York. The only radishes I’d encountered were the unexciting bland discs you find sliced at a typical salad bar. I really had no appreciation for the variety or versatility of the radish family.
After about six months of working at Mas, I discovered roasted radishes when I was asked to prepare them as a garnish for chef menus. Seasoning the radishes and tossing them in a pan accentuates a radish’s spicy brightness. This preparation couldn’t be an easier way to see another side of a spunky vegetable that really is worth talking about.
(Serves 2 as a side)
1 bunch radishes
Salt and pepper
What To Do:
- Wash and clean radishes. Halve or quarter them, depending on their size.
- Chop dill. Heat a pan on medium high heat.
- Lightly coat the pan with oil. Saute the radishes on high heat until browned on all sides and slightly softened. Don’t overcook them – they should still have a bit of a crunch.
- Toss roasted radishes in a bowl with a sprinkling of sea salt and the chopped dill. Serve warm alongside a meal, or as a healthy snack.
© 2013 Jonathan and Jessica Meter