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Radishes

l
laurendlewis Jul 12, 2007 04:49 AM

Thoughts on using radishes other than on a salad?

  1. orangewasabi Jul 22, 2007 06:57 AM

    roasting them really brings out the sweetness

    I find they make champagne go down nicely too ;-)

    1. ItinerantKitchenElf Jul 20, 2007 05:22 PM

      Sandwiches made from crusty baguettes, butter, thinly-sliced radishes, and salt. Works best with very good bread and butter (and very good radishes, natch).

      I also like them in a sort-of-salad (cold summer supper) of sliced grilled steak, sliced radishes, chives, and watercress with lemon juice, olive oil, salt/pepper, and some yogurt-horseradish sauce on the side.

      1. inuksuk Jul 20, 2007 04:17 PM

        And now for something completely different: radish top soup. http://allrecipes.com/Recipe/Radish-T...

        1 Reply
        1. re: inuksuk
          scubadoo97 Jul 20, 2007 05:13 PM

          Or radishes sliced thin on top of soup like a posole. Cooked radishes are great. Braised or roasted.

        2. r
          rdnnyc Jul 12, 2007 12:57 PM

          One of my favorite snacks is crispbread or crackers thinly spread with goat cheese and liberally topped with sliced radishes, crunchy fleur de sel and fresh pepper. Some added hummus or snipped chives would not go amiss in my home.

          1. l
            Louise Jul 12, 2007 10:02 AM

            They're good in salsa. Also in potato or pasta salad if like me you are filled with total and absolute loathing of raw celery.

            They're also good chopped up in guacamole, but eat it asap then as it doesn't keep.

            1 Reply
            1. re: Louise
              j
              jungleboy Jul 12, 2007 10:07 AM

              Radishes are also part of the classic garnish for posole, the legendary hominy/pork soup, along with shredded cabbage, oregano, and a red chile salsa

            2. debit Jul 12, 2007 07:52 AM

              Slice them up and add them for crunch to tacos.

              1. Pat Hammond Jul 12, 2007 05:01 AM

                Radishes are lovely sliced and simply sauteed in a little butter or olive oil. You can saute the greens too, if they're very fresh. Season with salt and pepper. It's always a surprising side dish.

                2 Replies
                1. re: Pat Hammond
                  l
                  laurendlewis Jul 20, 2007 04:12 PM

                  Just wanted to give an update: I did, in fact, sautee them with a little butter and they were so interesting and delicious! Completely different than raw - I will definitely do this again.
                  Thanks for the suggestion!

                  1. re: laurendlewis
                    rworange Jul 20, 2007 09:01 PM

                    You can also sautee the green tops as well. The tops don't keep well, so you pretty much have to use them ASAP.

                    I like them roasted too. Here's 101 more ideas .... ok ...it just seems that way.
                    http://www.chowhound.com/topics/291777

                    Chow has a recipe for bread and butter radishes that I keep meaning to try.
                    http://www.chow.com/recipes/10909

                2. Gio Jul 12, 2007 04:58 AM

                  I have sauteed them in a stir fry, made tea sandwiches with very thin slices on buttered bread, in deviled eggs (with other ingredients), and roasted them along with other root VGs.

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