Radishes
I'm not a fan of radishes, but last weekend they looked so pretty at the farmers' market I decided to give them another go. Unfortunately, I still don't really like them. Anyone have any suggestions on how to use them up? How do you eat radishes?
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18 Comments:
clean,
quarter,
squeeze of lime,
sprinkle of salt.
intheyearofthepig at 11:07AM on 07/30/08
If you slice 1 or 2 small radishes very thin, they make an excellent taco topping with some lime and cilantro. They just give everything a nice crunch.
Same for a cold, asian-style noodle salad.
bitchincamero at 11:08AM on 07/30/08
The French snack on them cut and spread with sweet butter and a little salt.
Blue Iris at 11:53AM on 07/30/08
I'm with Blue Iris. I also slice them on a mandoline and eat them on good bread with just s&p and butter, or a mix of cream cheese and herbs (or italian dressing mix).
If you don't really like them though raw might not be the way to go. I've seen Rachael Ray saute them and was intrigued but never tried them that way.
bobcatsteph3 at 11:58AM on 07/30/08
You're lucky! Fresh radishes are great
I made a nice warm salad once with steamed green beans, crispy bacon, raw shaved red onion, slivered almonds and topped it with shaved fresh raw radishes and parsley. It worked out nice with a basic vinaigrette. Maybe try something like that?
hungrychristel at 12:10PM on 07/30/08
As Blue Iris says, use butter and a baguette for a lovely picnic or starter. Add in some pate and you'll be in heaven.
julietanne at 12:13PM on 07/30/08
With bichincamero, as a well-flavored taco will mask whatever you don't like about radishes.
savecara at 12:22PM on 07/30/08
@bichincamero - thanks. i'm probably going to try the taco thing. great idea!
ceforrester at 1:25PM on 07/30/08
The spring radishes out now--Cherry Belle, French Breakfast, Hailstone and others-- aren't much good for cooking. For both cooking and for snacking I prefer the fall radishes--Mantanghong, Muncher Bier,Green Meat, Neckarruhn (red or white). They keep better too. Spanish Black, if you can find it, will keep for months. Ask at the market when winter radishes come in and what ones they plan on having.
DavidinCT at 2:26PM on 07/30/08
try braising them, it takes away the bite that most people find unappetizing and it makes for a delicious side dish.
heat some butter in a pan with some thyme, add the radishes (quartered or halved) cut side down and allow them to brown on one side, add enough water to generate some steam and some maple syrup and cover until radishes are cooked through but not mush.
avryan at 2:58PM on 07/30/08
I like the french breakfast radishes with sweet unsalted butter to dip in. Add a sprinkle of fleur de sel for the perfect finishing touch. Follow with a choice of tapendade or anchioade on crusty bread accompanied by cardinales or kirs for a very "South of France" cocktail hour.
Mizbee at 3:50PM on 07/30/08
I like to thinly slice mine on a sandwich with pickles, cucumbers, zucchini and cream cheese (add some meat if you want). The flavor blends in nicely with the other vegetables and you really just get a nice crunch, not a huge radish-y flavor.
PestoGal at 4:40PM on 07/30/08
You could use them to make veggie burgers!
Black Bean and Radish Burgers
Ingredients
3/4 C. plain nonfat yogurt plus 2 Tbs.
3 Tbs. prepared mango chutney plus 2 Tbs.
1 and 1/2 Tbs. fresh lime juice
1 jalapeno pepper, seeded and chopped
2 cans (16 oz. each) black beans, drained and rinsed, or 3 and 1/2 C. cooked black beans
3/4 C. chopped red onion
1/2 C. plain dry bread crumbs
1/4 C. coarsely grated radishes
2 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/2 tsp. ground coriander
1/4 tsp. ground ginger
6 pitas, 6 or 7 inches in diameter, opened to form pockets
1 C. radish sprouts or alfalfa sprouts
1/4 C. chopped cilantro
Directions
In a small bowl, mix together 3/4 C. yogurt, 3 Tbs. chutney, the lime juice, and the jalapeno. Cover and refrigerate until ready to use, up to 3 days. In a food processor or large mixing bowl, place the beans, onion, bread crumbs, radishes, curry powder, cumin, cardamom, coriander, ginger, the remaining 2 Tbs. yogurt and the remaining 2 Tbs. chutney. Process or mash with a potato masher to blend the ingredients and partially puree the beans. Prepare a barbecue fire, or preheat a gas grill or the broiler. Use your hands to form the bean mixture into 6 patties, each 3 or 4 inches in diameter. Grill or broil the patties, turning once carefully with a spatula, until browned and crusty on both sides, about 10 minutes total. Spoon about 1 Tbs. of the chutney yogurt into each pita pocket. Add the burgers, then garnish with the remaining chutney, yogurt, sprouts, and cilantro.
Makes 6 sandwiches.
Hillary
Chew on That
Chew on That at 4:45PM on 07/30/08
I'm the same as the other butter and salt fans.
Also, I like them on sandwiches.
Roast beef on kaiser or crusty baguette, with mayo, sliced radishes, alfalfa sprouts, cheese optional.
On a veggie sandwich: Everything or Onion bagel, sliced and toasted, hummus or savory cream cheese, sliced radish, cukes, tomatoes, thinly sliced red or green peppers, alfalfa sprouts.
wookie at 4:54PM on 07/30/08
When I lived in India, we ate a lot of radishes, cooked mostly, either with lentils in radish sambar, or chopped up, mixed with batter and made into radish kofta (patties) eaten with chutney.
LadyMarmalade at 11:24AM on 07/31/08
Radishes are too spicy for me to eat buy themselves, but I like adding them as garnishes to things - tacos, salads, sandwiches. I especially like them on a sandwich with toasted bread, mayo, lettuce and chicken.
thewoundedchef at 11:54AM on 07/31/08
I used to steam them and chill for veg trays....they turn pale pink, very pretty, and lose the sharp bite. Leave them still firm though for a finger food...
Cary at 12:36PM on 07/31/08
It might be too late;
But I thought of this SE Talk last night when I saw Bobby Flay's re-run with his gf and I grated them (as you would ginger) into a salad dressing for a spicy punch. You could vary the amounts based on what you like?
hungrychristel at 2:17PM on 08/05/08