Don Rogelio washing
Purple Plum Radishes.
How to store radishes: separate radishes from their greens. Store the radishes in a plastic bag in the fridge. Eat the greens within 1-2 days of their harvest, or toss them. Radish greens are delicious to eat, but they don't 'hang out' for long.
Radish Pickle Photo Essay
Spring Radish Salad
adapted from Verdura Vegetables Italian Style by Viana La Place
1 bunch fresh radishes
2-3 very sweet carrots
2 bunches arugula
salt and pepper to taste
E.V. olive oil
2 Tablespoons freshly grated Parmesan cheese
Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.
Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.
I found a recipe in "The Victory Garden Cookbook" 1982 edition, for Radish Top Soup. I didn't have enough radish tops, and had to substitute some Swiss chard for about 1/3 of the greens, and make about 1/3 of the recipe, but it was so delicious, I decided to send it in.. I cooked the potato in chicken broth, cooked the onion and greens in a little canola oil and eliminated the butter and optional cream. Here is the recipe with the author's comments:
Radish Top Soup
Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.
6 Tb butter
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups liquid (water, chicken stock)
1/2 cup cream (optional)
Freshly ground pepper
Melt 4 tablespoons butter in a large saucepan, add onions or leeks, and cook until golden, approximately 5 minutes. Stir in radish tops, cover pan, and cook over low heat until wilted, 8-10 minutes.
Meanwhile, cook potatoes until soft in liquid along with 1 teaspoon salt. Combine with radish tops and broth, and cook, covered, for 5 minutes to mingle flavors. Puree finely in a food processor. Add cream if desired. Season to taste with butter, salt and pepper.
Submitted by Jean Pinard
Braised Purple Radishes
adapted from Vegetarian Cooking for Everyone by Deborah Madison
20 plump purple or red radishes
1 to 2 Tablespoons butter
2 stalks green garlic, cleaned as you would a leek and chopped, use all the light green part
1 teaspoon chopped fresh thyme
S & P to taste
Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. Wash the leaves and set aside. Leave smaller radishes whole and halve the larger ones.
Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. pour it over the radishes and serve.
Beijing Radish Salad
This can be made with watermelon radishes or other types...
1 bunch watermelon radishes or one medium daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped
Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.
DAIKON RADISH REMOULADE
|daikon radish (available at specialty produce markets
and many supermarkets), peeled
minced fresh parsley leaves
Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.
Gourmet, April 1991
GINGERED VEGETABLE STIR-FRY
2 lg. cloves
Chinese rice wine or medium-dry Sherry
fresh shiitake mushrooms, stems discarded
carrots (about 3 medium), cut into julienne strips
daikon (an Asian radish), cut into julienne strips (about 2 cups)
Napa cabbage, sliced thin (about 4 cups)
minced peeled fresh ginger root
In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined will. Cut mushroom caps into 1/8-inch-thick slices.
Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute. Serves 6.
Gourmet, February 1997
1 1/2 tbsp.
red radishes (abt 25), leaves, stems trimmed, rinsed and dry
red wine vinegar
snipped fresh dill
fresh ground black pepper, to taste
Melt the butter in a medium-size skillet or saute pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally.
Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately. Serves 6.
FESTIVE RED AND GREEN TOASTS
|French bread baguette, cut into 24 1/2-inch-thick
St. Andre or other triple cream cheese, room temperature
Saga or other soft ripe blue cheese, room temperature
radishes, trimmed and thinly sliced
celery, thinly sliced
Preheat broiler. Arrange bread on baking pan. Broil until lightly colored on both sides. Cool very slightly. Spread 12 bread rounds with St. Andre and 12 with Saga. Arrange radish slices in circle atop St. AndrŽ toasts and celery slices in circle atop blue cheese toasts. Serve toasts immediately.
Bon Appetit, December 1990
minced fresh parsley leaves
In a heavy saucepan wide enough to hold the radishes in one layer cook the radishes in the butter with the sugar and the salt over moderately low heat, stirring, for 1 minute. Add 1/2 cup water, simmer the radishes, covered, for 10 to 15 minutes, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glaze. Cook the radishes over moderate heat, swirling them, until they are coated with the glaze and sprinkle them with the parsley.
Gourmet, April 1991
GRANDMOTHER'S RADISH LEAF SOUP
Beet greens and kale would also work with or instead of the radish greens for this soup.
1 very lg.
russet potatoes (about 1 1/2 pounds), peeled, chopped
Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and sautŽ until tender, about 5 minutes. Add radish leaves and sautŽ until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.
Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.
Bon Appetit, May 1994
This could also be good without the cabbage.
|radishes, trimmed and grated coarse (about 2 cups)
finely shredded cabbage
coarsely grated carrots
thinly sliced red onion
fresh lemon juice
finely chopped fresh cilantro, mint, or parsley leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herbs, and salt and pepper to taste.
Gourmet, April 1991
RADISHES WITH CHIVE BUTTER
|(6 tablespoons) unsalted butter, softened
cream cheese, softened
minced fresh chives
freshly grated lemon zest
Tabasco to taste
radishes (about 2 bunches), the leaves trimmed, leaving 1 inch of the stem, and the radishes halved lengthwise
fresh flat-leafed parsley leaves for garnish
In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it. Makes 36 hors d'oeuvres.
Gourmet, December 1993
A Salvadoran salsa recipe from Ercilia
2 or 3
juice from 1 lemon
Chop fine and mix.
Chimol is a traditional topping for carne asada (or grilled steaks) but is also great on grilled fish or chicken, or as a topping for scrambled eggs, a chip dipper, or a taco topper.
CHINESE RADISH SALAD
|radishes, thinly sliced
green onions, chopped fine
toasted sesame oil
Mix ingredients and eat. Can be made ahead.
from Yi Ling
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