I never was much of one for radishes. They were pretty with their bright red peels and dark, leafy greens, but raw radishes are a bit too earthy for my tastes. So, when the girls picked a bundle of radishes as their new fruit or vegetable to try a year or so ago, I didn't know what to do with them.
I looked up ways of cooking them, and I came across a few interesting ideas. I combined what I found with a pared down way of preparing carrots that's a favorite of our family, and root salad was born. It's extremely simple. It barely even counts as a recipe, but after trying a few "dressed up" versions, this sweet and simple recipe still wins.
The earthy bite of the radishes balances out the sweetness of the carrots. It's a mild yet flavorful, hot side dish that compliments fish or chicken very well.
You can use any kind of carrots you prefer. We enjoy the "Rainbow" mix you can get at Sprouts or other health food stores because of the range of tastes, and it just turns out beautiful.
1 1/2 Cups Carrots (Peeled and Sliced)
1 Cup Radishes (Sliced)
2 Tbsp Butter
Salt and Pepper (to taste)
Once you've washed your carrots and radishes, peel the carrots. You can peel the radishes if you like, but it's not necessary. Slice them all into even, thin slices.
Toss them together, season with salt and pepper, and sauté with butter in a large skillet until softened. Serve hot.