BOOK 2 -- WEEK 2
Your Best Radish Recipe
In our opinion, radishes too often go uncelebrated. We love their peppery crunch -- especially paired with sweet butter and some good salt. But there are countless ways to appreciate the many colorful varieties of this root vegetable. This week, we'd like yours!
54 entries
About the
Contests
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Contest Slideshow
Roasted Radish and Potato Salad with Black Mustard and Cumin Seed
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Yukon Gold potato, radishes, scallions, lemon juice, Greek yogurt, black mustard seeds & cumin seeds. Please pay no attention to the whole grain mustard -- it snuck in when we weren't looking.
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Merrill chops the potato into bite-sized pieces. (Addie & Walker are here to ensure that little mouths are taken into consideration.)
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Merrill happily readies the potatoes for roasting while Amanda is relegated to radish-scrubbing duty.
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We like to get handsy with our vegetables.
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The potatoes roast on their own for 10 minutes before the radishes join them.
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Amanda drizzles oil over the radishes (in the same bowl the potatoes were just in! We like how you think, gingerroot) while Merrill flings the last few into the mix.
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Radishes tag along for the last 10-12 minutes in the oven.
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When the potatoes are soft inside with some crisp edges but the radishes are still al dente, you're golden (har).
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We live for tips like this one from gingerroot's grandmother: Mix the sugar and salt with the lemon juice till they dissolve, then add to the rest of the dressing to taste.
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Cumin seeds & black mustard seeds get toasty and infuse the olive oil -- once the mustard seeds start to pop, you're done!
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Just 2 tablespoons of Greek yogurt go a long way.
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Sliced scallions add some sweet bite.
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Merrill slides the dressing onto the cooled roasted veggies and Amanda gets ready to dive in.
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So close.
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Fold just till the dressing evenly blankets the vegetables.
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And eat your heart out.
Contest Slideshow
Sauteed Radishes with Mint
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Olive oil, salt, fresh mint, butter and radishes (not pictured: black pepper). That's it!
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Awfully menacing, arent they? If you are a radish, do NOT cross these two.
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Like so many great recipes do, this one starts with a pool of oiive oil and butter.
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A scattering of fresh mint is all the embellishment you'll want for these radishes.
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Make sure your radishes are completely dry and drop them in carefully -- seconds after this photo was taken, Amanda sustained some minor burns from hissing hot oil.
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To give the radishes room to brown, use your widest sauté pan -- both stainless steel and non-stick worked great for us.
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The skin starts to slacken and fade to a rosy pink.
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We like salting early, peppering late.
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Toss on the mint just before serving and enjoy!
All Entries
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Roasted Radishes and Root Vegetables with...
added by SallyCan
over 2 years ago -
Creme du Barry aux Radis
added by Fanstastic Mr Fox
over 2 years ago -
Vietnamese Summer Rolls with Radish Pickle...
added by luvcookbooks
over 2 years ago -
Hot radish and japanese cucumber salad
added by Monika Kotus
over 2 years ago -
Picado de Rabana Verrine with Red Radishes...
added by luvcookbooks
over 2 years ago -
Laptop Fennel and Radish Salad
added by pierino
over 2 years ago -
Radish and Basil Pesto
added by Oui, Chef
over 2 years ago -
Radish Goat Cheese Galette
added by ohhelloelle
over 2 years ago -
Snappy Radish Guacamole
added by testkitchenette
over 2 years ago -
Radish and Cress Side
added by thirschfeld
over 2 years ago -
radish salad with curry-orange dressing
added by fiveandspice
over 2 years ago -
Double Radish Roll-Ups
added by REC
over 2 years ago
