Most of my radish eating experience has been in the form of raw crudités or sliced thinly for salads.  These delightfully bright bulbs provide a surprising bite with a hint of peppery zing.

My only experience in cooking these out of the ordinary produce pleasures has been in the form of Roasted Watermelon Radishes.  Cooked in coconut oil, sprinkled with salt, and right out of the oven, these colorful treasures were amazing!

Not readily available, watermelon radishes are certainly hard to find outside of the springtime harvest.  Thus, I was faced with the task of creating a culinary treat from the more common, everyday variety.

So simple, yet possibly a first in flavor for more.

Skillet Seared Radishes

1 large bunch red radishes, stems and greens removed, quartered
1 Tbs. Kerrygold (yes, it MUST be Kerrygold here ~ nothing else will do)
Plenty of sea salt and pepper
Minced fresh herbs (optional)

In a cast iron skillet, over medium heat, melt 1 Tbs. Kerrygold  Grass Fed (pastured) butter until just bubbling. Add radishes.  Sear, sauté, fry (however you would like to term the technique) until beginning to crisp and brown around the edges.  Liberally season with your favorite sea salt and black pepper.  Serve hot and toasty, topped with minced parsley or cilantro, if desired.

By the way, I liked so many of these photos that I simply could not decide.  Consequently, the pictoral bounty.