Stovetop Radishes with Mint and Miso-Yogurt

The thing I missed most when I was traveling was the farmer’s market in Boston. I saw friends’ stories and posts about bright fava beans and gorgeous ramps (both of which have a short season!), and spring-y dishes abounded, so I immediately swooped up some gorgeous spring produce when I returned. I love traveling and experiencing other cuisines, but there’s something so grounding about being able to go to the market, bring produce home, and create your own food at home.

Get the recipe HERE: Stovetop Radishes with Mint and Miso-Yogurt

Recently I’ve been drawn to simpler dishes, embracing the flavor of the ingredient rather than slathering on sauces. I was so happy to see your responses to the giant beans with ramps post, as well as the super simple furikake milk buns. I have another simple dish for you, one I make quite frequently: stovetop radishes!!! It’s a dish that comes together within half an hour, and it uses both the radish bulb and the leaves, which are totally edible. Since discovering carrot tops are edible, I’ve been obsessed with using up the greens of say, beets, radishes, carrots… Radish greens are quite delicious, with a naturally peppery taste (which means you need minimal seasoning!). This festive and healthy recipe is my contribution to virtually celebrate greenpan 10^th-year anniversary! You can read more about these awesome ceramic nonstick pans in this post, but real quick these pans use a special ceramic non-stick technology that does not give off any toxic fumes at high heat, and they’re all about healthy cooking starting with healthy pans. I love this sentiment and have actually owned a set since my wedding almost three years ago. To this day their pans (especially the 10” fry pan) lives on my stovetop (a rare status of honor with all the pans I have!)

You can customize these stovetop radishes any way you want. I chose to pair them with a spring-celebrating mint and miso-yogurt, which gives the perfect touch of umami-salty-creamy to this dish. Stab a fork in a radish wedge, swing it around the yogurt a bit, and eat it with some of the sautéed greens. It comes together so quickly I will sometimes just make this for a meal.

Editted on 10/17/20, as recipe was no longer live on Greenpan. Recipe is below:

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Stovetop Radishes with Mint and Miso-Yogurt

1 tbsp extra virgin olive oil

1 tbsp butter

1 bunch radishes, cut into wedges

Flaky salt (like maldon sea salt), to taste

Freshly ground black pepper, to taste

2 tablespoons fresh mint, chopped

radish greens

1 tsp white miso paste

1 cup thick greek yogurt

Heat oil and butter in pan. Add radishes and let sit for 8-10 minutes, tossing every now and then, until caramelized on surfaces. Make sure not to crowd the radishes, so that they are in one layer on the pan. When browned on all surfaces and easily pierced with a fork, add in radish greens and sautee until slightly wilted and cooked. Remove from heat. Toss with fresh mint, salt and pepper.

Mix miso paste and yogurt together.

Spread yogurt on plate, then add radishes!

 

This post is sponsored by greenpan, as a part of their 10-year Anniversary Campaign. As ever, all opinions and thoughts are purely my own. Thank you so much for being a part of my journey and supporting the companies that support this blog! I can truly recommend greenpan, as I’ve been using it myself for about three years now.