Radishes

Also a member of the Brassica family (broccoli, cabbage, kale, kohlrabi), the radish root is usually eaten raw and has a crisp texture and peppery flavor.  Radishes are rich in ascorbic acid, folic acid, and potassium.  The greens are also edible!  Try stir-frying them with the roots in butter.

Recipe List:
Radish Chips
Spring Radish Salad
Marinated Radish Salad
Chips de Radis Noir (with Black Spanish Radishes)
Radish Tea Sandwiches with Creamy Dill Spread
Roasted Radishes
Creamy Radish Soup
Sauteed Radishes with Radish Greens (or Arugula)
Vietnamese-Style Carrot and Daikon Pickle
Roasted Watermelon Radishes
French Breakfast Radishes Sauteed in Butter


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Radish Chips

Submitted by apprentice Cheryl Kastanowski

Ingredients:
Approximately 20 radishes, cleaned and ends trimmed
1 tbsp olive oil
1 tsp curry powder
1/4 tsp tumeric powder
1/4 tsp garlic powder
1/4 tsp paprika
Generous pinch of salt
Pinch of cracked black pepper

Directions:
Preheat your oven to 350 degrees.

In the meantime slice your radishes approximately a 1/4 inch thick, adding them to a microwave safe bowl. When you are done slicing, cover the bowl with plastic wrap and place in the microwave for about 40 seconds to soften them up. Remove the plastic wrap, drain any liquid, and add them to a larger bowl.

Add the olive oil, and seasonings. Mix well to coat all of the radishes. To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225 and cook for another 20 minutes.

Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve.

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Spring Radish Salad

From The Kentucky Fresh Cookbook

Ingredients:
1/4 cup red wine vinegar
1/2 cup olive oil
1 Tbs Kentucky honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 bunches radishes, grated
2 carrots, peeled and grated
1/2 cup snipped chives
1 bunch parsley, minced

Directions:
In a bowl, mix the vinegar, oil, honey, salt and pepper.  Stir in the radishes, carrots, chives and parsley.  Season with salt and pepper.

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Marinated Radish Salad

From the “Simply in Season” Cookbook

Note: The recipe calls for 8 large bunches of radishes, but I can’t help think it meant to say 8 large radishes (not bunches!, that would be a lot of radishes).  I would recommend using the ingredients it calls for, and adjusting the quantity to match the number of radishes you have in your fridge (if you haven’t already devoured them).

Ingredients:
8 large bunches radishes (sliced, diced, or julienned)
8 green onions (slices)
1/4 cup fresh dill (chopped, or 1 Tbs dill seed)
1/2 cup olive oil
1/4 cup lemon juice
1 tsp sugar
1 tsp Dijon mustard
1/2 tsp salt
Pepper to taste
6 ounces Swiss cheese (shredded)

Directions:
Combine first three ingredients.

Stir together next 5 ingredients, pour over radish mixture, and toss lightly.  Cover and refrigerate at least 2 hours but no longer than 4.  Remove 30 minutes before serving.  Stir.

Sprinkle cheese on top and serve.

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Chips de Radis Noir (with Black Spanish Radishes)

From Chocolateandzucchini.com

Ingredients:
2 large black radishes
Olive oil
Balsamic vinegar
Salt, pepper
Piment d’espelette (optional, substitute red pepper flakes)

Directions:
Preheat the oven to 220°C (430°F). Grease a baking dish (unless it is non-stick).

Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly – very thin slices will be more chip-like, slightly thicker slices will be moister – and put the slices in the baking dish.

Pour a little olive oil, a little vinegar, sprinkle salt, pepper and piment d’espelette. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed – but not drenched.

Put in the oven to bake for about 40 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.

Serves 4.

More at this website.

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Radish Tea Sandwiches with Creamy Dill Spread

From Eating Well magazine

Ingredients:
4 oz reduced fat cream cheese or creamy goat cheese
2 Tbsp chopped fresh dill, plus sprigs for garnish
1 Tbsp capers, rinsed and chopped
1/8 tsp freshly ground pepper, plus more for garnish
12 slices cocktail size thin pumpernickel or rye bread
6-8 medium radishes, thinly sliced

Directions:
Mash cream cheese (or goat cheese), chopped dill, capers, and 1/8 tsp of pepper in a small bowl until well combined. Spread about 2 tsp of the mixture on each piece of bread. Top each with a few radish slices, a spring of dill, and a generous grinding of pepper. Makes 12 tea sandwiches.

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Roasted Radishes

Ingredients:
3 bunches assorted radishes (about 1½ lbs.)
3 tbsp. extra-virgin olive oil
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper, to taste

Directions:
1. Heat oven to 425˚. Trim radish greens; reserve for another use. Wash radishes, pat dry, and transfer to a large bowl with oil and thyme. Toss to combine; season with salt and pepper.
2. Put radishes into a shallow baking dish and cook, turning occasionally, until golden brown and a small knife slides easily into radishes, 40–50 minutes.

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Creamy Radish Soup

From Eating Well magazine

Ingredients:
2 Tbsp extra virgin olive oil
2 cups sliced radishes (from 2 bunches), divided
1/2 cup chopped onion
1 medium Yukon Gold potato (about 8 oz), peeled and cut into 1-inch cubes
2 cups low-fat milk
1/2 tsp salt
1/4-1/2 tsp white or black pepper
1/4 cup reduced-fat sour cream
1 Tbsp chopped fresh radish greens or parsley

Directions:
1. Heat oil in a large saucepan over medium-high heat. Add 1 and 3/4 cups radishes and onion and cook, stirring frequently, until the onions are beginning to brown and the radishes are translucent, about 5 minutes. Add potato, milk, salt, and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.

2. Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth. (Use caution when pureeing hot liquids).

3. Slice the remaining 1/4 cup radishes into matchsticks. Serve each portion of soup topped with 1 Tbsp sour cream, some radish matchsticks, and a sprinkling of radish greens (or parsley).

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Sauteed Radishes with Radish Greens (or Arugula)

From Farmer John’s Cookbook

This is a fantastically simple recipe, because we rarely think to COOK our radishes, let alone eat the radish greens. Both of which can spice-up your dinner table. The peppery bite mellows when cooked, but if you want the best of both worlds (the succulent sweetness of cooked radishes and the bite of raw radishes) add some mustard or horseradish or cayenne to the dish.

Ingredients:
1/4 cup butter
1 pound radishes, quartered
4 cups radish greens or arugula
2 Tbs freshly squeezed lemon juice
salt
freshly ground black pepper

Directions:
1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crips, about 5 minutes depending on size. Transfer to a bowl to cool.

2. Put greens in skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2-3 minutes.

3. Turn off the heat. Add the lemon juice and radishes to the skilet; stir until well-combined. Season with salt and pepper to taste. Serve immediately.

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Vietnamese-Style Carrot and Daikon Pickle

From Eating Locally by Janet Fletcher

Crunchy and sweet-tart, these refreshing pickles are a staple in Vietnamese restaurants where they often accompany grilled meats and are always layered with cold sliced meats in bánh mí, the Vietnamese baguette sandwich. Serve in place of a cucumber pickle with a sandwich or in place of relish with a hot dog. The julienned pickles will keep for about 1 week in the refrigerator before the flavor deteriorates.

Ingredients:
1/2 pound daikon, peeled
1/2 pound large carrots, peeled
1 tsp kosher or sea salt
1 cup unseasoned rice vinegar
2 Tbsp plus 2 tsp sugar
1 cup water

Directions:
1. Cut the daikon and carrots into roughly 2 ½ inch lengths. With a mandolin or V-slicer fitted with the julienne attachment, or by hand with a chef’s knife, cut the daikon and carrots into matchsticks. Put them in a sieve, sprinkle with the salt, and toss to coat evenly. Set the sieve over a bowl or over the sink and let the vegetables drain for 1-2 hours. They should be soft enough to bend without breaking but still retain some crunch. Rinse well then pat dry.

2. In a bowl, stir together the vinegar, sugar and water until the sugar dissolves. Add the vegetables and stir to coat evenly. Let marinate for 1 hour before serving.

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Roasted Watermelon Radishes

From myrecipes.com

Ingredients:
1 lb. watermelon radishes, trimmed
3 tbsp. olive oil, divided
1 tsp. coarse sea salt

Directions:
Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.

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French Breakfast Radishes Sautéed in Butter

From the blog coolcookstyle
Ingredients:
Butter
Olive oil
1 bunch of French breakfast radishes, trimmed and halved lengthwise
Salt
Chives

Directions:
In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sauté them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.

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