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:
Broccoli, Radish, and Cheddar Egg Bake (gf, vegetarian)
Chips de Radis Noir (with Black Spanish Radishes) (gf vegan)
Creamy Polenta Bowl with Roasted Root Vegetables (gf, vegetarian)
Creamy Radish Soup (gf, vegetarian)
Cucumber-Radish Slaw (gf, vegan)
French Breakfast Radishes Sauteed in Butter (gf, vegetarian)
Marinated Radish Salad (gf, vegetarian)
Radish Chips (gf, vegan)
Radish Leaves and Avocado Quiches (vegetarian)
Radish Tea Sandwiches with Creamy Dill Spread (vegetarian)
Roasted Radishes (gf, vegan)
Roasted Watermelon Radishes (gf, vegan)
Sauteed Radishes with Radish Greens (or Arugula) (gf, vegetarian)
Spring Radish Salad (gf, vegan)
Vietnamese-Style Carrot and Daikon Pickle (gf, vegan)
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)
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.
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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Radish Leaves and Avocado Quiches
Ingredients:
15 (store-bought) mini quiche shells
1 + 1 tbsp. butter
1 shallot finely diced
1 big handful of radish leaves, rinsed, dried and chopped
1/2 tsp. mustard
flesh from an avocado, diced and mixed with a little bit of lemon juice
1 egg
1-2 tbsp. grated pecorino cheese
a dash of milk/cream
about 6 red radishes thinly sliced
pinch of salt
grated green peppercorns
dried juniper berries as garnish (optional!!)
Directions:
Preheat oven to 350F. Preheat a skillet and saute shallot and butter over very low heat for about a minute. Raise the heat, add radish leaves and salt for another 30 seconds. Discard any juice, set the leaves aside. Puree avocado and leaves and combine well with egg, cheese, mustard, milk/cream, salt and green peppers. Spoon the filling into shells, arrange radish slices on top and top with tiny butter cubes and a bit of salt on the radishes. Bake until slightly firm on top to the touch, about 20 minutes. Garnish with juniper berries and serve warm.
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Cucumber-Radish Slaw from Great Food Fast.
Recipe for slaw, below, which serves 4.
Ingredients:
2 Cucumbers
4-6 Radishes
Coarse salt and fresh ground pepper
2 Tbsp minced red onion
3 Tbsp cider vinegar
3 tsp olive oil
1 tsp sugar
Directions:
1. Peel the cucumbers. Halve lengthwise and scrape out any seeds. Slice very thin on the diagonal.
2. Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 tsp salt. Top with a plate that fits inside the colander and weight with heavy object in order to drain. Drain in sink for 20 minutes, and then squeeze the vegetables in paper towels to dry.
3. Transfer to a bowl and toss with the onion, vinegar, olive oil, and sugar. Season with salt and pepper and serve immediately.
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Broccoli, Radish, and Cheddar Egg Bake
Ingredients:
5 eggs
1 1/2 cups shredded cheddar
1 medium head broccoli
5 radishes
Olive oil
Fresh garlic
Splash of cream
Salt
Pepper
Fresh herbs to taste.
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Beat 5 eggs and mix with 1 cup cheddar (reserving some for topping), a touch of cream or milk, salt and pepper.
Sauté florets from medium head of broccoli and 5 quartered radishes in olive oil with a clove of minced garlic until just tender. Salt to taste.
Combine sautéed vegetables and egg mixture in baking dish. Top with remaining cheese. Bake for 30 minutes or until eggs are set. Garnish with fresh herbs.
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Creamy Polenta Bowl with Roasted Root Vegetables
This recipe can be found here: https://www.spoonforkbacon.com/creamy-polenta-bowl-with-roasted-root-vegetables/
Ingredients:
12 radishes, trimmed and halved lengthwise
1 sweet potato, peeled and diced
2 parsnips, peeled and diced
1 red onion, thinly sliced
6 baby beets, trimmed, peeled and halved lengthwise
3 tablespoons extra virgin olive oil
1 tablespoon minced thyme
creamy polenta
3 cups milk
1 cup dry polenta
3 tablespoons unsalted butter
¼ cup grated Parmesan
4 ounces crumbled goat cheese
salt and pepper to taste
2 ounces crumbled goat cheese
Instructions:
Preheat the oven to 375˚F.
Place all the vegetables onto a sheet pan, drizzle with oil, sprinkle with thyme, and season with salt and pepper. Toss together and spread in a single layer.
Roast vegetables for 30 to 40 minutes or until fork tender.
While the vegetables roast, pour milk into a saucepan and place over medium-high heat.
Bring milk to a boil and begin whisking in the polenta.
Lower the heat to medium and simmer for about 20 minutes or until the mixture thickens. Remove the polenta from the heat and stir in the butter and grated parmesan. Season with salt and pepper.
Pour polenta into a large serving bowl or divide into individual bowls, top with mixed roasted vegetables and finish with crumbled goat cheese. Fill that belly!
UK-CSA 