Do you ever wonder what to do with radishes and how to work with their potent, spicy flavor? We get it. But besides their hot taste, radishes come in various shapes, sizes, and colors — from vibrant red globes to elongated white icicles and even the deep purple varieties. This diverse nature means they can be incorporated into your meals in multiple ways. You can pickle them, sauté them, roast them, or puree them into soups.
However, eating the radish raw is the best way to experience this vegetable in all its glory and that's when you really have to address its potency. The crunchy texture combined with that peppery flavor of the raw root vegetable can be a refreshing palate cleanser or a snappy snack. But the secret to elevating this experience is a smear of butter and a sprinkle of salt. These two simple additions turn the raw radish into a gourmet treat, toning down its potency while enhancing its natural flavors.
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The Magic Of Butter And Salt On Raw Radishes
The beauty of preparing raw radishes with butter and salt lies in the sheer simplicity of the process. It's a culinary trick that requires minimal effort but yields maximum results. Start by choosing fresh, firm, and crisp radishes. Wash them thoroughly to remove any dirt or grit. Chop off the stem and the root ends, leaving the skin on to give an extra crunch and a burst of color, and then cut each bulb into halves.
Next, comes the butter — it's best to use a high-quality variety that's soft but not melted. Smear a generous amount onto the cut side of each radish half. The creaminess of the butter acts as a foil to the radish's sharpness, it's like a match made in heaven. To finish off, sprinkle a pinch of salt over the buttered radishes. The sodium not only enhances the overall taste but also draws out the moisture from the radish, making every bite juicier and more flavorful.
Now dig in and enjoy the combination of the cool, crunchy radish with the rich butter and the hint of salt that creates a symphony of tastes and textures. This might just become your new favorite snack.
Read the original article on Tasting Table.