Radishes
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Radish Recipe
Tips
Radish
Tulip Garnishes
Radish Top Soup
Smashed Radishes in Soy Dressing
Sautéed Radish and Radish Greens
If it’s been a while since you cooked with radishes, then its time to revisit this colorful vegetable. Besides being fat free and low in sodium, a serving of seven radishes has only 20 calories and provides 30% of the recommended daily value of vitamin C. They also contain a smattering of potassium, phosphorous, magnesium, and iron.
Radishes make perfect snacks – they have a peppery bite and crispy crunch. Don’t forget that garnishes like this Radish Tulip are meant to be eaten, besides adding charm and color to your table. And try the radish ideas here to bring crunchy, crisp radishes back into your diet.
 | For extra crunch and bite, add sliced radishes to stir-fry's. |
| Sprinkle chopped or sliced radishes into tuna for more zip and texture. |
| Stir chopped or sliced radishes into tuna, egg, potato or chicken salad. |
| Thinly sliced radishes make a tasty, fresh garnish sprinkled over New England clam chowder or other milk-based soups. |
| For an unusual vegetable side dish, sauté quartered radishes in butter until crisp-tender, about 2 minutes; sprinkle with cracked black pepper. |
| Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili. |
| Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack. |
| Roast radish halves brushed with oil at 450 deg. F for 15 minutes. Great with roast beef or chicken. |
| A combination of mayonnaise and chopped radishes makes a tangy instant spread for ham or roast beef sandwiches. |
| Thinly slivered radishes stirred into rice pilaf add an unexpected nip and crunch. |
| Toss radish greens (full of vitamins A, C, and B!) into mixed vegetable soups or stir–fry's. They cook quickly. If they are young and tender toss into a green salad. |
From Kate Hayhoe at www.globalgourmet.com, www.hungrymonster.com and From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce published by the Madison Area CSA Coalition
Use medium-sized oval radishes. Trim the root ends carefully, cutting off as little as possible. Holding each radish, root side up, slice radish skin into pointed petal shapes, starting at the root end and leaving the base of the petal attached. Repeat all the way around the radish, making about five petals. Chill, covered with ice water for 30 minutes. Radish Tulips are pretty on salad plates and fish dishes.
6 tablespoons butter,
divided
1 cup chopped onions or white leek portions
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups water, chicken stock or combination
Salt
1/2 cup heavy cream (optional)
Freshly ground pepper
Melt 4 tablespoons butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: To serve cold, omit butter enrichment.) Makes 4-6 servings.
From The Victory Garden Cookbook
Smashed Radishes in Soy Dressing
2 bunches small radishes
2 teaspoons salt
1 tablespoon white vinegar
1tablespoon sugar
2 teaspoons soy sauce
3 tablespoons peanut oil
1 teaspoon sesame oil
1 teaspoon fresh ginger juice
cilantro for garnish
Use the bottom of a heavy drinking glass, or any blunt object you may have in your kitchen, to slightly crush but not completely mash the radishes. (The point of the smashing is not only stress relief; it is so that dressing can get into flesh.) Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Combine vinegar, sugar, soy sauce, peanut oil, sesame oil and fresh ginger juice. Drain the liquid from the radishes and pour dressing over them. Cover and refrigerate for at least 30 minutes before serving.
Adapted from Henry's Farm, cookbook of the Henry's Farm CSA
Sautéed
Radish and Radish Greens
4 Tablespoons Butter or Olive Oil
1 bunch freshest radishes including greens, separated
Salt and Pepper
Heat oil or butter in a saute pan, add radishes and cook over medium heat about
4 minutes. Transfer cooked radishes to a bowl. Add greens to the
skillet and saute 3 minutes, until wilted. Return the radishes and toss
together with the radish greens,
heat briefly. Serve hot. You can add garlic or onion to the first step if
you like. Season to taste with S & P.
Adapted from: The Cook's Garden catalog - Spring/Summer 1990.