There is more than one way to eat a radish.
Raw, radishes are great. Wash, trim the tops and root off and pop into your mouth. Delicious. If they are a little hot for your liking, a shake of salt tames it down. Chunk or slice and add to a salad, that is good too and you know about that already. What else can you do with a radish?
- Sauté
Clean and slice your radishes. Add to a skillet with butter, salt and pepper. Add garlic, substitute olive oil for the butter and add dill or your favorite herb if you like. Radish tops are a good addition, just clean and lightly chop them up before adding to your skillet.
2. Roast
Roast your radishes in foil with oil, thyme, and rosemary. Grilling outside? Put the foil packet on the grill. Whether the grill or the oven, radishes cook quickly in about 10 minutes.
3. Braise
Radishes Braised with Shallots and Vinegar
Serves 2 to 4 as a side dish
1 tablespoon butter
2 slices bacon, diced
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar
1/2 cup water
2/3 cup finely chopped Italian parsley
Salt and freshly ground black pepper
Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
Season with salt and pepper and serve.
1 tablespoon butter
2 slices bacon, diced
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar
1/2 cup water
2/3 cup finely chopped Italian parsley
Salt and freshly ground black pepper
Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.
Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.
Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.
Season with salt and pepper and serve.
4. Cook like Greens
Don't forget that radish tops are edible! While you can eat them raw like lettuces, you can also stir-fry or sauté the tops, or blanch the greens and blend them with some garlic, nuts (sliced almonds, toasted pine nuts, etc), and cheese to make a lightly spicy pesto. Radish tops can also be wilted into pasta dishes, risotto, or even soups.
See us at the farm or at the farmers' market. www.jiovi.com
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