Gluten-Free, Vegan, Paleo

I am not a fan of the raw radish. However, when cooked like this, radishes have a sweet earthy flavor that is irresistible. They are low-calorie, nutrient dense, and grown locally in Colorado from May until November.

Instructions

1. Trim away tops and bottoms of the radishes, reserving for soup stock or composting. Slice each radish in half from top to bottom.
2. Peel the shallots and slice into thin rings.
3. Heat the butter or coconut oil (and optional salt pork) over medium heat in a large heavy skillet – preferably cast iron.
4. When the butter has melted, add the shallots and cook, stirring, until they start to brown slightly.
5. Add the radishes, placing each cut-side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.
6. Add the balsamic vinegar and the water – the water should just come up around the sides of the radishes.
7. Cover, lower heat, and simmer for about 10 minutes.
8. Remove the cover and continue to simmer for about 3-4 minutes, or until the water has reduced into a syrupy sauce.
9. Add the parsley and sauté for about a minute or two, until wilted.
10. Season with salt and pepper and serve. Serve your radish sauté hot alongside a hearty protein.

Nutrition Tips

I used radishes from my local CSA, and parsley from my backyard herb garden. November is the last month that radishes are in season until they pop back up around May. Enjoy them now! It’s the perfect time of year to take advantage of their detoxifying and diuretic properties, as well as the anti-viral boost. Radishes are packed with Vitamin C, so choose them for an immune-booster when you are feeling under the weather. Regular consumption of radishes can help protect you from viral infections. Radishes are a member of the cruciferous vegetable family, sharing high phytonutrient content and anti-cancer properties like fellow cruciferous veggies broccoli and cauliflower. Due to their very low-calorie content, high water content, and high fiber content, they make a fantastic weight-loss food. Grass-fed butter is not vegan-friendly but makes for a deliciously rich flavor in this recipe. Coconut oil is a close second! Especially when paired with the healthy fats in this recipe, radish sauté is a nutrient-dense, healthy side dish winner.

Chinese Nutritional Therapy

In Traditional Chinese Medicine (TCM), radish is an incredible vegetable for draining damp and cooling heat. What the heck does that mean? Well, their thermal nature is cooling which means for conditions that are accompanied by signs of heat, this food brings you back into balance. Examples of “heat” symptoms would be high-pitched ringing in the ears, throbbing headaches in the temples, feeling of warmth overall, red skin outbreaks, pungent smelling sweat or urine, high thirst, high appetite, red itchy eyes, and yellow or green colored phlegm. Damp conditions are characterized by mucus secretions, water retention, cloudy urine, foggy thinking, grogginess, fatigue, heavy limbs, pressure headaches, yeast and bacterial problems, and sinus issues. Radishes are a wonderful food to eat when you have a sinus infection or other types of phlegmy-congestion. Radishes also help with tummy trouble by speeding up digestion and moving stagnant food through your GI tract.

Learn More

Radishes are full of healthy flavonoids. Read more about flavonoids.

In Colorado, radishes are in season from May all the way through November. Why Eating Seasonally Matters

More fun facts about radishes: What Are Radishes Good For?