radish RECIPES
Roasted Radishes with Brown Butter, Lemon & Radish Tops
Here is another recipe for radishes sent in by Susan Scott. I didn’t know there were so many ways to eat radishes. I’m learning so much from everyone. Thanks for the recipes!
Ingredients
Ingredients
- 2 bunches medium radishes such as red pink, and purple; about 20
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons 1/4 stick unsalted butter
- 1 teaspoon fresh lemon juice
Instructions
Instructions
- Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil.
- Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit.
- Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl.
- Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down,
- on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender,
- stirring occasionally, about 18 minutes.
- Season to taste with more coarse kosher salt, if desired. medium-high heat.
- Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes.
- Remove skillet from heat and stir in fresh lemon juice.
- Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.
Notes
Notes
Brief high-heat roasting mellows a radish’s peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.
Brief high-heat roasting mellows a radish’s peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.
Fresh Radish Salsa
Here is a delicious salsa recipe sent in from Karin Kliewer. I fried some pickerel and put it on a corn tortilla with the salsa, shredded cabbage (with lime juice and salt) and some yogurt. Some regular tomato salsa and/or avocados would also have been a nice garnish. We could have spiced it up some but kept it mild, as my two-year still is not a fan of spicy stuff.
Ingredients
Ingredients
- 5 big radishes shredded
- 1/4 c cilantro chopped
- 1/8 c scallions minced
- 2 t sugar. The recipe called for mangoes which would have been great. I also think shredded apples or diced pears would have been nice but we didn’t have either. The sugar just evened out the flavour a bit.
- 1 T olive oil
- 2 T lime juice
- Salt/pepper/chili powder to taste
Orange and Radish Salad with Arugula
I found this recipe in a farming journal and it looked good so I thought I’d share it
Equipment
- strainer
- mixing bowl
Ingredients
Ingredients
- 3 medium Oranges
- 5 tbsp lime juice
- 1/4 tbsp Dijon mustard
- 1/2 tbsp ground coriander toasted in small dry skillet until fragrant
- 182 tbsp table salt
- Ground Black pepper
- 3 tbsp vegetable oil
- 5 radishes quartered lengthwise and cut crosswise into 1/8-inch-thick
- 4 ounces baby arugula
Instructions
- Instructions
- Place orange pieces in nonreactive mesh strainer set over bowl; let
- stand to drain excess juice. Meanwhile, whisk lime juice, mustard,
- coriander, salt, and pepper to taste in large bowl until combined.
- Whisking constantly, gradually add oil.
- Add oranges, radishes, and arugula to bowl and toss
- gently to combine. Divide arugula among individual plates, place a
- portion of oranges and radishes over arugula, and drizzle with any
- dressing in bowl; serve immediately.
Notes
Notes
For a better orange salad recipe, follow
these rules: for bold flavor, include lime juice in the dressing;
allow the oranges to drain before tossing them with the other
ingredients to eliminate excess juice; use just a small amount
of greens; and toss the salad very gently to prevent the greens
from bruising and the orange pieces from falling apart.
Technique Tips Cutting Oranges
1. Cut thin slice from top and bottom,
stand on end, and slice away rind and
white pith.
2. Cut in half
from end to end, remove stringy pith,
cut each half into three wedges, and
cut crosswise into 1/4-inch pieces.
For a better orange salad recipe, follow
these rules: for bold flavor, include lime juice in the dressing;
allow the oranges to drain before tossing them with the other
ingredients to eliminate excess juice; use just a small amount
of greens; and toss the salad very gently to prevent the greens
from bruising and the orange pieces from falling apart.
Technique Tips Cutting Oranges
1. Cut thin slice from top and bottom,
stand on end, and slice away rind and
white pith.
2. Cut in half
from end to end, remove stringy pith,
cut each half into three wedges, and
cut crosswise into 1/4-inch pieces.
WINTER SALAD WITH MARINATED BLACK RADISHES
Ingredients
INGREDIENTS:
- Produce
- 1 clove Garlic
- 3 Radishes small black
- 2 cups Spinach fresh
- Condiments
- 1/4 cup Lemon juice
- Pasta & Grains
- 1/2 cup Quinoa cooked
- Baking & Spices
- 1 tbsp Kosher salt
- Oils & Vinegars
- 1 tbsp Red wine vinegar
- 1 tsp Sesame oil
- Other
- 1 Small beet roasted and chopped into small pieces
Instructions
DIRECTIONS:
- Peel and slice radishes into matchstick pieces. Place pieces in a colander and toss in salt.
- While the radishes sit, whisk together the sesame oil, vinegar, lemon juice, and garlic.
- Pour radishes and brine in a small jar, close, and shake until all radish pieces are coated.
- Let them sit in the refrigerator for at least 1 hour.
- In the meantime, combine the spinach, beets, and quinoa in a serving bowl.
- Top with marinated radishes and a sprinkle of the brine, serve, and enjoy!
BLACK RADISH SLAW
Ingredients
INGREDIENTS
- 200 ml vegetable stock
- 2 garlic cloves
- 200 ml double cream
- 1 tbsp olive oil
- 1 large onion
- 1 large celeriac
- 3 medium potatoes
- 1 tbsp plain flour
- 1 tbsp chopped fresh flat leaf parsley
Instructions
DIRECTIONS
- Preheat the oven to 200°C/fan180°C/gas 6.
- In a saucepan, bring 200ml vegetable stock to the boil with 2 garlic cloves, lightly crushed.
- Remove from the heat and stir in 200ml double cream.
- Set aside to cool and infuse.
- Heat 1 tbsp olive oil in a pan and gently fry 1 large onion, chopped, for 10 minutes, until very soft.
- Peel and quarter 1 large celeriac, then slice to 3mm thickness.
- Put in a bowl with 3 medium potatoes, sliced to 3mm thickness.
- Toss with 1 tbsp plain flour, 1 tbsp chopped fresh flat leaf parsley and some seasoning.
- Butter a 1.2-litre ovenproof dish and layer up the celeriac, potatoes and the softened onion.
- Strain the cream mixture (discard the garlic) into a jug and pour over the gratin.
- Bake for 1-1¼ hours, until golden brown and bubbling and the potatoes are cooked through.
HONEY, GARLIC & BLACK PEPPER ROASTED RADISHES
Ingredients
INGREDIENTS
- 3 bunches radishes
- Olive oil to drizzle
- Small head of garlic separated
- 3 tablespoons honey
- 1 teaspoon black pepper
- For garlic and mint yogurt
- 2/3 cup natural yogurt
- 1 clove garlic finely minced
- 1/2 teaspoon dried mint
Instructions
DIRECTIONS
- Step 1 - Preheat oven to 230C/446F and line a baking tray with parchment.
- Depending on the size of your radishes, halve or quarter them (if they're tiny you can keep them whole).
- Add the cloves of garlic (unpeeled) and you can also throw in the radish leaves there too.
- Drizzle with oil and roast for 20 minutes. I turn the tray around halfway just so they cook evenly.
- Drizzle with honey, black pepper and salt.
- Step 2 - For the yogurt, mix all ingredients together and serve with the roasted radishes.
WATERMELON RADISH SALAD WITH MEYER LEMON VINAIGRETTE
Ingredients
INGREDIENTS
Radish Salad
- 3.5 oz pea shoots about 2 big handfuls
- 3 oz baby spinach about 2 big handfuls
- 8 oz assorted radishes thinly sliced into ⅛″ slices
- ½ english cucumber thinly sliced into ⅛″ slices
- 2 sweet oranges cut into supremes
Meyer Lemon Vinaigrette
- 1 meyer lemon zested and juiced
- 1 tbsp champagne vinegar
- 1 tbsp honey
- ½ tsp sea or kosher salt
- ½ tsp cracked black pepper
- 2 tbsp greek yogurt
- ¼ c unfiltered extra virgin olive oil
Instructions
DIRECTIONS
- Toss the spinach and pea shoots and spread onto a platter.
- Wash the radishes, then trim the root end from each.
- Leave the other end intact so that you can grasp it while you slice the radishes.
- Slice the radishes into ⅛” slices using a mandolin vegetable slicer.
- Transfer radish slices to a bowl.
- Thinly slice the english cucumber into ⅛” slices, and add to the bowl with the radishes.
- Slice the tops and bottoms from each orange.
- Using a sharp knife, cut away the skin and pith from each orange.
- Insert the knife into the orange along the membrane line to release half the section.
- Then slice into the section on the other side of the membrane line to fully release the section.
- Repeat with all sections on both oranges.
- Squeeze out the orange juice from the remaining membranes onto the radishes and cucumbers.
- Toss to coat in the orange juice.
- Spread the radishes and cucumber over the spinach and pea shoots, then dot the salad with the supremes.
- In a small bowl, whisk together the lemon juice, lemon zest, white vinegar, honey, salt, and a pepper.
- Mix until the honey is thoroughly incorporated.
- Whisk in the yogurt.
- Pour in the olive oil in a continuous stream and whisk until emulsified.
- Pour the vinaigrette over the salad and serve immediately.
Notes
The salad keeps in the fridge undressed for up to 24 hours.
Watermelon Radish, Black Sesame and Cucumber Salad
Ingredients
INGREDIENTS
- 2 watermelon radishes diced
- 1 English cucumber diced
- 2 green onions diced
- 1 avocado diced
- splash of toasted sesame oil
- splash of rice vinegar
- Sesame seeds for garnish
Warm Quinoa Salad w/ Roasted Black Radishes, Kabocha Squash, & Sautéed Collard Greens
Ingredients
INGREDIENTS
- 1 bunch black radishes quartered
- 1 lb blue kabocha squash cut into 1/2 inch slices
- 4 tbsp extra virgin olive oil plus more for dressing
- 4 thyme sprigs
- sea salt
- black pepper
- 1 1/2 cups uncooked quinoa
- chicken broth for cooking quinoa
- 1/2 purple onion sliced
- 4 garlic cloves minced
- pinch red pepper flakes
- 1 bunch collard greens about 12 large leaves, roughly sliced.
- 1/2 cup water
- 1/4 cup raw pumpkin seeds
- 1/4 cup dried cranberries
- juice from 1/2 lemon
Instructions
DIRECTIONS
- Preheat oven to 400 degrees.
- Prepare quarter black radishes and slice squash into 1/2 inch pieces.
- Place on baking sheet and add thyme sprigs. Drizzle with 2 tbsp olive oil and sprinkle with salt & pepper.
- Roast for 20 minutes, flip everything over, and roast for another 20 minutes.
- Remove from oven and put aside.
- While vegetables are roasting, cook quinoa according to package instructions, using chicken broth instead of water. When cooked, remove from heat and keep covered.
- While quinoa is cooking, slice purple onion and sauté in 2 tbsp olive oil.
- Add garlic and a pinch of red pepper flakes and cook until fragrant.
- Add sliced collard greens.
- Toss well, add 1/2 cup water, and cover.
- Steam until greens are tender, about 10 minutes.
- Place quinoa in a large bowl. Layer collards and roasted veggies.
- Sprinkle with pumpkin seeds and cranberries.
- Drizzle juice from 1/2 lemon and olive oil and salt and pepper to taste.
- Alternatively, use dressing of your choice.
Radish Top Soup
Ingredients
Ingredients
- 2 tablespoons butter
- 1 large onion diced
- 2 medium potatoes sliced
- 4 cups raw radish greens
- 4 cups chicken broth
- ⅓ cup heavy cream
- 5 radishes sliced
Instructions
Directions
- Melt butter in a large saucepan over medium heat.
- Stir in the onion, and saute until tender.
- Mix in the potatoes and radish greens, coating them with the butter.
- Pour in chicken broth. Bring the mixture to a boil.
- Reduce heat, and simmer 30 minutes.
- Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
- Return the mixture to the saucepan.
- Mix in the heavy cream.
- Cook and stir until well blended. Serve with radish slices.
Notes
Original recipe yields 6 serving