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Black Radishes?

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My winter CSA share that I picked up today included black radishes. The farm hands didn't really have much insight into how to eat them; one suggestion was sliced thin in sandwiches.

Anyone have any experience with these? They are shaped like a regular red radish but are bigger, about the size of a tangerine, and are black. I don't know what color the flesh is.

Thanks!

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  1. Black radish, apple & escarole salad....black radish chips...mashed black radishes

    The flesh is white and they can be eaten raw or cooked like turnips...Yummmmmy

    1. Grate them, mix with olive oil and ground black pepper.

      1. The flesh is white and, as others have said, they are more like turnips than radishes. I tried to use them in a salad from Art of Simple food when it was COTM that called for radishes and was sorry I did. Blech. Maybe our farmer grew them too large or something, but they didn't have a nice bite like "normal" radishes and they were very woody.

        Unfortuntely, I haven't been able to bring myself to eat the rest of my black radishes, so, they are just slowly rotting in my fridge, which probably doesn't help the cause any.

        ~TDQ

        1. Do you have access to rendered chicken fat? Heat the schmaltz to liquify it, put it into a pitcher of some sort, and let it cool to room temp. Shred the radishes, mix with some grated onion, salt and pepper, and pour the liquiified schmaltz over. Toss to coat. Great alone, better to use as a topping for an open-faced chopped chicken liver sandwich on good Jewish rye bread. You might do well to make an appointment with your cardiologist first...

          2 Replies
          1. re: Deenso

            That "recipe" brings me right back to my childhood. I can remember my grandfather grating the radish in front of an open window. What a treat that was!

            1. re: Deenso

              Second this delicious prep. I grew up eating this and make it myself when I manage to find some black radishes. As was pointed out by Deenso, if you're not a chopped liver fan just pile the shredded radish mixture on some good jewish rye...

              The last time I made this I was out of shmaltz, so I used extra virgin olive instead. Much to my surprise it was great...

            2. Wow, I didn't know other people ate them. They make me think of my Dad who loves them so much and can never get them and so has resorted to growing them himself. Then he packs them into boxes with sand so he can eat them all winter. He's pretty old and quite foggy, but one surefire phone conversation is to discuss the crop, how they're keeping, whether the most recent one was crisp or woody. He eats them on bread with lots of butter and salt. For breakfast. Every day.