Roasted Radishes
Trim the top and stem ends off of a pound of radishes, then slice them in half. Toss them with about 1 tablespoon of olive oil and some salt and pepper. Arrange them cut-side-down on a heavy, dark sheet pan (a cast iron skillet is also good) and roast at 450°F for about 10 to 12 minutes. remove when their white faces have browned a little, but they’re still firm inside. Sprinkle with a little more salt, a finely chopped garlic clove, and some minced parsley. Eat and enjoy; they’re best when they’re piping-hot.
Creamed Radishes
Wash a pound of radishes, trim tops and stem ends. Slice smaller radishes in half, larger radishes in quarters. Cook in coconut oil until they start to brown. Drizzle with enough cream to just cover the bottom of the pan. Peel and press a couple of cloves of garlic and add to the pan. Stir gently for a few minutes and serve.
Honey-Glazed Radishes
- 1 pound medium radishes, trimmed and halved
- ¼ cup water
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 1 tablespoon balsamic or cider vinegar
- 1 clove garlic, grated
- ½ teaspoon salt
- 3 tablespoons toasted poppy, sesame and/or sunflower seeds, divided
Combine radishes, water, butter, honey, vinegar, garlic and salt in a medium saucepan. Bring to a rapid simmer over medium-high heat. Cook until the radishes are tender and the liquid has reduced to a syrupy glaze, 10 to 15 minutes. Stir 2 tablespoons seeds into the radishes. Top with the remaining 1 tablespoon seeds.
Black Radish and Yukon Gold Gratin
- 4 medium Yukon Gold or other potatoes
- 2-3 Black Radishes
- 1/2 cup of cream
- 1 tbs of fresh parsley, finely chopped
- 1 cup of panko or other unseasoned bread crumbs
- 1/3 cup of grated Parmesan
- Chives for snipping
- Salt and pepper to taste
- Butter and oil to cook potatoes and radishes
Heat oven to 400 °F. Peel the potatoes and slice into 1/4 inch rounds. Leave the skin on the radish; wash and slice off the ends then slice them in 1/4 inch rounds as well. Place a large skillet on medium-low heat and add oil then butter to the pan and toss in your radish slices and cook until tender yet firm. The sugars in the radish tend to burn quickly so turn them and keep an eye on them. Remove them from the pan and set aside. Repeat the process with the potatoes adding more oil and butter if necessary. Sprinkle the potatoes with salt and pepper, when they are firm yet tender add the cream, parsley and return the radish slices to the mix. Simmer for a couple of minutes then remove from heat. Add the mixture to ramekins equally and sprinkle with panko and Parmesan. Place in oven for 15 minutes or until cheese and breadcrumbs are browned. You could make these ahead and put them in the oven just before serving. I recommend garnishing with snipped chives and more grated Parmesan.
Radish Gratin
- 1 lb. daikon radishes
- 1 cup heavy cream
- 1 cup milk
- 1 oz. butter
- 1 clove garlic, crushed
- 1 sprig fresh thyme
- 1 bay leaf
- Pinch nutmeg
- Salt and pepper
Preheat oven to 350. Peel radishes, and slice them very thinly (1/16 of an inch if possible) on a mandolin. In a saucepan, combine the remaining ingredients. Bring to a simmer, then turn off heat and allow to infuse for about 10 minutes. Strain cream into another saucepan, discarding solids. Add sliced radishes and simmer over medium heat for about 5 minutes. Remove from heat. Remove radish slices with a perforated spoon, and layer them in a small casserole. Cover with cream mixture and bake for about 30 minutes, or until golden and bubbly, and serve with roast leg of lamb, pork or veal chops.
Radishes and New Potatoes
- 2 cups red radishes
- 3 tablespoons butter
- 2 cups small new potatoes
- 2 tablespoons parsley, finely chopped
- 1 tablespoon lemon juice.
Cut off tops and roots of radishes but do not peel. Scrape new potatoes. Cook separately in boiling salted water till tender. Drain, add butter, lemon juice and parsley, mix and serve hot.
Carrot and Radish Salad
- 5 large carrots, peeled
- 1 cup thinly sliced radishes
- 2 medium green onions, finely chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon black sesame seeds
- 2 cloves garlic, finely chopped
- 1 medium lime, juiced
- 1 tablespoon honey
- 4 tablespoons extra-virgin olive oil
- salt and ground black pepper to taste
Whisk the lime juice, honey and oil until thoroughly blended. Pour over vegetables, toss gently and sprinkle with herbs. Top with sesame seeds. Add salt and pepper.
Fermented Radishes
- 4 cups water
- 2-3 Tbsp. sea salt
- 2 bunches of radishes
- Seasoning seeds such as dill, mustard, caraway, etc.
Prepare the brine by completely dissolving salt in 4 cups of water. Wash radishes well and remove tops and tails. Cut small radishes into quarters and larger ones into sixths. Place spices or seasonings in the bottom of a quart jar. Pack radishes on top of seasonings and cover with brine, leaving about 1 inch of headspace. If necessary, weigh radishes down under the brine to keep them submerged. Cover the jar with a tight lid, airlock lid or coffee filter secured with a rubber band. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. Once radishes are finished culturing, put a tight lid on the jar and move to cold storage.
