I just got green meat radishes from my CSA this week, what should I do with them?



Pegeen February 20, 2014
I'd be thrilled to eat raw radishes swabbed with a little salt and butter in Butte (and a little crusty bread?) ... next to the massive fireplace at the ski lodge, with some warmed cognac nearby.
Kristen W. February 20, 2014
Kristen W. February 20, 2014
Butter, not butte.
Trena H. February 20, 2014
Kristen - that made me laugh!
Kristen W. February 20, 2014
My favorite is simply cutting them into wedges and eating with a swipe of good quality butte and a tiny dip in kosher salt.
Bevi February 20, 2014
I roast watermelon radishes with celery root and butternut squash with olive oil, salt, and pepper. It's a great combination of bitter, fresh tasting, and sweet.

Voted the Best Reply!

Eliz. February 20, 2014
I just finished the last half moon of one as a side to open-faced sandwich for lunch! Straight, no seasoning, though you could do countless things with raw slices such as sprinkle with crunchy, smoked salt or dip them into hummus, guacamole or creamy, cheesy spread. Think of them as gluten-free crackers or low-calorie chips. My very large radish was destined originally for a gingery miso soup with soba noodles where texture was a nice counterpart to soft noodles, slivers of pork and cooked vegetables. I sometimes use a box grater to shred for a radish, turnip and carrot slaw. Excellent as a quick pickle, too!
Recommended by Food52