Sous Vide Radishes

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.

Prepped radishes in vacuum sealed bag.
Finished cooked radishes.

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.

Sous Vide Radishes
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4
  • 1 lb. radishes, cleaned and cut in half
  • salt & pepper
  • 3 Tbsp. butter
  1. Set your immersion circulator to 180 degrees and heat your water while you prep the radishes.
  2. Clean and cut the radishes in half.
  3. Season generously with salt and pepper.
  4. Place in a bag to vacuum seal with 3 Tbsp. of butter.
  5. Immerse in water and cook for 45 minutes at 180 degrees.
  6. Finish with more seasoning if desired.

 Easy Simple Sous Vide Radishes

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