Instead of gifting you a couple of turtle doves on day two of our festive cooking week, we are bringing you a delicious vegetarian dish that isn’t necessarily traditional in Christmas flavour, but certainly vibrant enough in colour to rekindle the festive spirit. Better yet, this guy takes less than ten minutes in total to prep and cook.
Edamame are baby soybeans, which can be found in the frozen section of your Asian grocer. Defrost(y the snowman) them before use in this recipe. You can replace them with peas, sugar snaps, green beans, or snow peas if you wish!
Seperate the reds on the radishes like you would your laundry (go on, make yo’ mumma proud!), before washing and chopping down the greenery. They are similar to spinach and wilt down quickly, so ensure that you make like The Nanny and chop the stems Fine!
Sautéed Radishes and Edamame with Miso Butter
2 cups Edamame beans
2 bunches radish, leaves separated and cut into halves or quarters
1 tablespoon unsalted butter
2 tablespoons red miso paste
1 tablespoon rice vinegar
1 teaspoon sesame seeds, toasted
salt and pepper, to taste
Melt down butter in a little olive oil in a large-surfaced pan on a medium heat, before adding the miso paste and stirring to combine.
Add the radishes in a single layer, allowing them to brown slightly. This should take 1-2 minutes. Add the stems from the radish tops and cook for a further minute, stirring occasionally. Add the leaves, rice vinegar, salt and pepper, and cook until the leaves have wilted through.
Sprinkle with toasted sesame seeds and serve hot or cold.
LOOK AT ALL THE PRETTY COLOURS. IT’S LIKE YOU’RE EATING CHRISTMAS. MISO HUNGRY.