As far nutritional value, a 1/2 cup serving (about 12 medium radishes) of sliced radishes is only 12 calories and provides a good amount of potassium, vitamin C, folate, and fiber. According to several sources, radishes also can provide many health benefits including: improves blood circulation, good for liver and stomach, anti-congestive and thus gives relief from respiratory congestion, and helps reduce chronic headache problem.
In order to enjoy these healthy vegetables, I have compiled several radish recipes for you.
Roasted
Radishes
Ingredients
- Radishes
- Extra-virgin olive oil
- Coarse salt and freshly ground pepper
- Fresh lemon juice
Directions
- Toss radishes with oil. Season with salt and pepper.
Roast on a
baking sheet at 450 degrees, stirring once, until slightly tender and
charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.
Simple Radish Salad
Makes 1 or 2 servings
4 radishes thinly sliced
1 Tbsp olive oil
Juice of ½ a lime
2 Tbsp chopped fresh cilantro
1 clove garlic, coarsely chopped
a sprinkle of salt
In a small bowl combine oil, lime juice, cilantro and
garlic. Toss with sliced radish and sprinkle with a little salt.
Glazed Radishes
Ingredients
- 3 bags (6 ounces each) red radishes (about 45), ends trimmed
- 2 tablespoons butter
- 2 tablespoons sugar
- 1 tablespoon distilled white vinegar
- Coarse salt and ground pepper
Directions
- Cut large radishes in half; leave small ones whole. In a 12-inch skillet, combine radishes, butter, sugar, vinegar, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 1/2 cups water. Bring to a boil over high heat; cook, stirring occasionally, until liquid has reduced and radishes are tender and glazed, 10 to 15 minutes. Serve.
Radish
Greens Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion, cut into 1/4-inch dice
- 2 bunches radish greens (about 2 cups), cleaned
- 6 medium baking potatoes, peeled and cut into1/2-inch dice
- 4 1/2 cups Homemade Chicken Stock
- 1 cup heavy cream
- Coarse salt and freshly ground pepper
- 5 radishes, zested
- Chervil, for garnish
Directions
- In a medium stockpot, melt butter over medium heat. Stir in onions, and saute until transparent, about 4 minutes. Add radish greens, and cook until wilted, about 4 minutes. Add potatoes and chicken stock, and cook, stirring occasionally, until potatoes are tender, about 35 minutes.
- Working in batches, pass the mixture through a food mill into a medium bowl. Stir in cream, and season with salt and pepper. Strain the pureed mixture through a fine-mesh sieve into the original pot. Bring soup just to a simmer over medium heat. Serve garnished with radish zest and chervil
