These peppery little bulbs are not just for potato salad and the relish tray. Turtle Creek Casino and Hotel Executive Chef George Weir likes to dazzle guests at the Bourbons 72 steakhouse with this fresh vegetable as a side to dishes like Parmesan and panko crusted whitefish, beef tenderloin Oscar and their Angus prime rib with bourbon au jus. Applying heat to radishes, he says, brings out a delicate sweetness and removes a bit of the bite. “Just steam then sauté them with some butter, garlic and salt, and it’s a great dish to serve family style for big summer dinners,” he says.

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Chef George Weir’s Radishes à la Bourbons 72

Photo(s) by Todd Zawistowski