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!

Cook Time35 mins
Servings: 4

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.

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.
Close Menu