Carb Solutions: Low-Carb Sautéed Watermelon Radish

By Dennis Linden

Over half of the U.S. adult population, some 154 million, qualify as overweight or obese. Another 29 million of us have Diabetes, many as a direct result of being overweight. Then there are the 23.9 million overweight children dutifully following the example of their XXL adult role models. Diabetes and these extra pounds cost this country billions annually in both medical and economic resources, not to mention the effect these weight-related maladies have on a person’s overall mental well-being and happiness. However, both diabetes and being overweight are very manageable, even preventable, with a few lifestyle tweaks. By maintaining a sensible diet in conjunction with some consistent exercise, no matter how minimal, we can all be in total control of our own weight. One easy way to start taking that control is to make decisions about the foods we eat based on the glycemic index [GI] and glycemic load [GL].

Simply put, our bodies convert all foods into sugar calories that provide energy to the body via the bloodstream. The Glycemic Index assigns a score of 1 to 100 to all foods based on how quickly the body converts that food into sugar. Foods that break down slowly enable the body to assimilate these calories of energy more efficiently without overwhelming the body with more sugar than it can process. While this is especially important for people with diabetes who process sugars much slower than others, everyone can benefit from foods with low glycemic scores since they also reduce appetite and encourage the metabolism to burn body fat. Conversely, a diet of foods high on the glycemic charts has been proven to increase appetite and impede effective fat oxidation. 

A QUICKIE GLYCEMIC PRIMER: 

• The glycemic index of a food compares its effect on blood sugar level to that of pure glucose, which has a score of 100. White breads, which are made of processed white flour, are at the top of this scale, scoring a “perfect” 100 on the glycemic index. For perspective, a score of 55 or below denotes a low glycemic index food; 70 or above is considered very high.  Serving size is not a consideration in arriving at a food’s Glycemic Index number.
• The glycemic load, on the other hand, focuses on how much digestible carbohydrates (sugars) a food contains in a typical single serving, which is defined as approximately 3.5 ounces. For glycemic load, a score of 20 or more is high, while 10 or less is low.

Here’s a delicious side dish recipe that is as visually interesting as it is elegant, using Melissa’s unique Watermelon Radishes. Even better, the dish is quick to prepare, contains only six ingredients and has about the same amount of carbs per serving! 

The watermelon radish is an heirloom variety of the daikon radish that originated in Northern China. The daikon radish was introduced to China from the Mediterranean around 500 BC and is believed to have been first cultivated near Beijing. This varietal off-shoot has a white-light green exterior and a vibrant magenta interior that is almost jarring in its intensity. Very round and much larger than a common red radish, ranging in size from a golf ball to a softball. The harsh, peppery taste of its much smaller cousin has been replaced with a sweet, subtle almond-like flavor with just a hint of pepper aftertaste. 

While other serving suggestions on this site use this gorgeous radish raw sliced in salads, as an appetizer on cheese platters or a beautiful accent as a garnish, I found that a quick stovetop sauté increased the standalone flavor of the variety. Still, while the sauté enhanced the taste, something needed to perk it up, so to speak. Enter the art of browned butter sauce. When unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids, the solids naturally sink to the bottom of the pan. They will begin to cook slightly and turn a deep brown color. As they reach a toasty hazelnut color, the pan is removed from the heat. The result is called beurre noisette, or brown butter. 

For an extra zip, fresh sage leaves were added per the recipe to infuse this herb’s extremely pronounced flavor into the mix. A member of the mint family, sage is one of my go-to herbs that will add a distinctly earthy, slightly minty-eucalyptus-peppery accent to a dish. After tossing this traditional French sauce over the warm Watermelon Radish, a taste test was conducted to discover if anything else was needed—just a squirt of lemon juice and a couple of turns of fresh pepper was all. That was it! The entire prep was quick and easy, strikingly beautiful and tasty. Sometimes, simplicity is the best sauce. So, too, with blog texts sometimes. Enjoy!

Watermelon Radish with Brown Butter Sage Sauce
Servings 2-3 

Ingredients
4 Watermelon Radishes trimmed, scrubbed, small chopped, about 2-3 cups
2 tablespoons olive oil

For the sauce:
1 stick unsalted butter 
14 leaves fresh sage or to taste
1 tablespoon lemon juice
Melissa’s Rainbow Peppercorns, to taste

Preparation
 
In a large skillet, heat the olive oil and 1 tablespoon of the butter over medium heat. Add watermelon radishes. Cook for 10-12 minutes, stirring occasionally, until the radishes are tender and slightly browned. Transfer to the oven to keep warm if the sauce is not ready.
 
For the Sauce: Cut the butter into large pieces and add to a sauté pan over medium-low flame. As soon as the butter starts to foam up, add the sage leaves and cook together for 3 to 5 minutes. The butter will foam up and start turning brown. Do not touch it, and do not stir. Remove from heat the moment the foam subsides. The sage leaves should be crispy. Add a squeeze of fresh pepper and lemon juice. 
 
Pour butter sauce over cooked radishes and gently toss until thoroughly coated. Plate individually.