Pan‑fried radishes: A surprising twist on a garden staple

Radishes are primarily associated with fresh, tasty salads. However, this does not mean that they can only be eaten crunchy. Sometimes it's worth going a bit wild and stepping away from traditional recipes. An interesting alternative is fried radishes, which, after proper preparation, acquire a completely new taste.

Are you familiar with this problem? You buy a bunch of radishes at the market because they look tempting, and then they sit in the refrigerator and wilt? Fortunately, this does not mean they must immediately go to the bin, and you don't have to eat cottage cheese with radishes or sandwiches for every meal. You'll love them again once they're fried.

Fried radishes with garlic and coriander offer a completely different take on this vegetable. They lose their sharpness and crispness, becoming buttery, herbaceous, and delicate. They work great as an interesting side dish for dinner, replacing classic salads and coleslaws. You can also serve them with grains as a standalone dish.

Ingredients:

                
• 1 bunch of radishes (they can be wilted),
• 2 tablespoons of olive oil,
• 2 garlic cloves,
• 2 tablespoons of butter,
• juice from half a lemon,
• salt and pepper to taste,
• chopped coriander,
• parsley leaves,
• sliced almonds.

Preparation:

1. Wash the radishes and cut them into quarters or halves.
2. Heat the olive oil in a pan and add the chopped garlic. Sauté for a moment over low heat until it releases its aroma.
3. Add the radishes and fry for about 5 minutes, stirring occasionally.
4. Next, add the butter, lemon juice, salt, and pepper. Fry for another 2-3 minutes until the radishes are soft.
5. Finally, throw in the chopped parsley leaves, coriander, and sliced almonds. Mix everything.

The radishes are now ready—fragrant with coriander and garlic, soft, and buttery. This appetizer will surprise your family and friends. Enjoy!