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I have two bunches of fresh radishes - what's your favorite way to eat them?

asked by saltandpeppersf almost 4 years ago
9 answers 1296 views
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added almost 4 years ago

Pickle'em or Slice'em thin in salads.

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added almost 4 years ago

I love radishes straight up, with good butter and sea salt, in salsas and slaws, on sandwiches, with lox and sour cream, roasted...They're great alongside rich foods as a foil to big flavors.

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hardlikearmour is a trusted home cook.

added almost 4 years ago

There's a great radish salad served at the restaurant Grüner in Portland that's composed of shaved radishes, herbs, and pumpkin seed oil. It's fantastic. Here is my knock-off of the salad: http://food52.com/recipes...
The recipe for the actual salad is in Secrets of the Best Chefs by Adam Roberts.

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AntoniaJames is a trusted source on Bread/Baking.

added almost 4 years ago

I never liked radishes in any form until I tried roasting them.

This recipe, posted by my darling little sister, is outstanding: (Roasted Radishes and Root Vegetables with Rosemary and Mustard) http://food52.com/recipes...

As is this one (Roasted Spring Root Veggies with Horseradish Thyme Butter):
http://food52.com/recipes... .
So delicious, both of them. ;o)

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added almost 4 years ago

I can second AJ's suggestion for the Roasted Spring Root Veggies -- it is quite delicious!

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added almost 4 years ago

Amanda's radish and grain salad is one of my new recipe finds on food52. It sounds fairly conventional, but the combination of ingredients really sings: http://food52.com/recipes...

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pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

I like to slice them communion wafer thin on the mandoline and incorporate them into a pan bagnat with really good tuna, tomato, basil and a generous amount of high end olive oil. For something a little different you can substitute watercress for the basil. Pan bagnat means "bathed bread", so it's going to be wet. It's supposed to be.

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added almost 4 years ago

Smashed Radishes - pound each one lightly with hammer so it cracks but doesn't break apart. Marinate for no longer than half an hour in a few Tbsp of mirin (or rice vinegar sweetened with sugar) and soy sauce. Drain then sprinkle with toasted sesame oil. Great picnic snack.

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HalfPint is a trusted home cook.

added almost 4 years ago

Don't know where I saw this (TheKitchn, maybe), but I love dipping smallish whole radishes in melted butter, then sprinkling with a little sea salt, let the butter set. It's fancy pancy looking and tastes great.

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