Radishes

Radishes are one of the earliest vegetables that farmers harvest in the year. On Leafy Greens Farm, we just harvested a lot of radishes! Most people either love or hate radishes. Radishes can range from having a mild to an extremely spicy flavor. Most people usually just think about eating radishes raw, but radishes can be cooked in a variety of ways to decrease the spiciness and mixed with other vegetables for great salad of flavor. Check out the recipes listed below.

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

1. 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

1. 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

1. 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.
2. 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