Recipes
Radishes
Radish Info: Most people eat radishes raw and in salads, but you can also cook them! That tends to tone down the ‘bite’ many of them have. Steam until tender then top with butter and a dash of salt and pepper. Or use in soups/stews or add to stir fries. Radishes will keep for weeks in the fridge if you store them in a plastic bag or container.
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Baked radishes, Couscous and Radish Salad, Spring Radish Salad, Braised Radishes, Glazed Radishes, Radish Slaw, Chinese Radish Salad
Baked radishes
1/2 lb radishes, trimmed and halved
1 Tbsp Honey
1 Tbsp butter
1 tsp cinnamon
Steam radishes 5 minutes.
Drain and arrange in a shallow baking dish.
Combine honey, butter and cinnamon in a small saucepan. Warm and stir until butter is melted.
Pour over radishes. Bake uncovered at 350 degrees until tender, about 30 minutes.
Heat water to boiling over high heat in saucepan. Remove from heat; stir in bulgur, oil, lime juice, salt, and pepper. Set aside and stir occasionally.
Chop parsley and cut radishes into matchsticks. Slice tomatoes and cucumber. Stir parsley and radishes into bulgur mixture when it’s cool and water is absorbed.
Scoop onto serving plate. Surround with tomato and cucumber slices.
Couscous and radish salad
1 1/4 c water
1 c couscous
2 c radishes, quartered
1/2 c parsley
1/3 c mint
1/2 tsp lemon rind, grated
1/4 tsp salt
1/8 tsp pepper
1/3 c lemon juice
2 Tbsp water
1 Tbsp olive oil
1 clove garlic, crushed
2 Tbsp green onions, thinly sliced
Bring water to a boil in saucepan; stir in couscous. Remove from heat, and let stand, covered, 10 minutes; fluff with a fork. Set aside.
Mince radishes by hand or in food processor. Place in large bowl. Mince parsley and mint. Add to radishes and stir in couscous.
Whisk together lemon rind, salt, pepper, lemon juice, oil and garlic. Add to couscous mixture, toss. Top with green onions.
Spring Radish Salad
1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Lemon wedges
Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
Braised Radishes
20 plump purple or red radishes
1 to 2 Tablespoons butter
2 stalks green garlic, cleaned as you would a leek and chopped, use all the light green part
1 teaspoon chopped fresh thyme
Salt and pepper to taste
Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. Wash the leaves and set aside.
Leave smaller radishes whole and halve the larger ones.
Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish.
Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. pour it over the radishes and serve.
Glazed Radishes
1 lb. radishes, trimmed
1 tbsp. unsalted butter
1 tsp. sugar
1/2 tsp. salt
2 tbsp. minced fresh parsley leaves
In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.
Radish Slaw
This could also be good without the cabbage.
1/2 lb. radishes, trimmed and grated coarse (about 2 cups)
3 cups finely shredded cabbage
1 cup coarsely grated carrots
1/2 cup thinly sliced red onion
2 tbsp. fresh lemon juice
1/2 tsp. sugar
2 tbsp. olive oil
2 tbsp. finely chopped fresh cilantro, mint, or parsley leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
Chinese Radish Salad
1 bunch radishes, thinly sliced
2 tbsp. soy sauce
4 green onions, chopped fine
2 tbsp. chopped cilantro
2 tsp. toasted sesame oil
Mix ingredients and eat. Can be made ahead.