I love roasted radishes. They have the consistency of a potato when they’re roasted and are very mild in taste so I wanted to try them sous vide. I found this recipe on the Anova Culinary website and decided to give it a try. The preparation is very simple: wash and cut the radishes in half, season with salt & pepper, vacuum pack them in a bag with the butter and sous vide for 1 hour at 180 degrees.
After an hour immersed in 180 degree water, the end result is a soft buttery radish with a very mild taste much like a turnip. The texture is different also from a radishes that are roasted and I’m not sure which way I like them best because they’re both good. I finished my radishes off with just a touch more butter and a lot more salt. I think I may add other herbs the next time I try them. If you have an immersion circulator give it a try and let me know what you think.
- 1 lb. radishes, cleaned and cut in half
- salt & pepper
- 3 Tbsp. butter
- Set your immersion circulator to 180 degrees and heat your water while you prep the radishes.
- Clean and cut the radishes in half.
- Season generously with salt and pepper.
- Place in a bag to vacuum seal with 3 Tbsp. of butter.
- Immerse in water and cook for 45 minutes at 180 degrees.
- Finish with more seasoning if desired.