You can add zing and drama to your favorite dishes by adding purple, pink, or bright red radishes. They are widely used in soups, salads, dips, and curries. They can also be sliced and dipped in butter and salt.
Radish acts as a disinfectant and cleanser, eliminating harmful toxins that can damage the liver. In this article, you will learn cooking tips for radish.
Roasting is the easiest and quickest way to cook radish.
Even the hottest of radishes will emerge from the oven mild and creamy. And, nothing could be simpler than roasting radishes.
Ingredients: One dozen medium-sized radishes, quartered, Cold-pressed extra virgin olive oil, for drizzling, Unrefined sea salt, to taste
Directions: Preheat oven to 425 degrees. Place the chopped radishes on a large cookie sheet or in cast iron skillet; drizzle radishes with oil, toss to coat, and season with salt and pepper to taste. Roast radishes for 25 minutes, or until desired doneness.
You can also braise radishes if you want them to be crispy and tender. You just have to peel them and add them in heated butter and oil. Make sure to add liquid (water, meat stock, or white wine) and use salt, vinegar, pepper, and salt for seasoning.
Another popular cooking method for radishes is by sautéing.
Radishes can be diced, minced, sliced into thin rods or grated and sauteed either alone or with a variety of other vegetables in stir-fries. Black radishes and daikon radishes are the types most commonly used in sautes. Both take well to the spicy, pungent flavors common in Asian-inspired saute dishes, but if you’d like to tone down their acidic bite, peel the radishes and thoroughly salt and wash them before using.
You may also try grilling, steaming, or broiling the radishes.
Learn how to roast radishes by watching the video below.