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Jun 13, 2009 02:54 PM

Radishes are in season, now what?

Radishes are in season where I live but the problem is I have no idea what to do with them.

I typically eat them pickled or shredded on sandwhiches/wraps or sliced as a salad topper (how boring).

I figure radishes must have more varied preperations (where radish is the star, not the sideshow) then this. Any suggestions?


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  1. I like to serve them as an hors d'oeuvre - just the radishes, with a bowl of excellent room temp. butter and sea salt. Dip radish into butter, then salt.

    6 Replies
    1. re: MMRuth

      I totally agree with MMR's suggestion. Radishes with butter and salt are fabulous, but then radishes (good ones) are fabulous alone, too.

      Also Harter's suggestion of dipped in olive oil and dukkah. Mmmm, gotta try that one.

      Flexitarian Table (former COTM) has several great recipes. I especially loved the radishes and their greens braised in butter. I'd never had cooked radishes before but they're really good, espec. with the bitterish greens.

      He also has a shaved radish and apple salad which I really liked, as well as a salad with pea shoots, radishes, tofu and trout..

      If anybody is interested, I'll be glad to post recipes for those who don't own the book.

      1. re: oakjoan

        I'll gladly take you up on your offer!

        1. re: oakjoan

          Thanks for the reminder OakJoan! I made Berley's butter-braised radishes from Flexitarian this weekend. GREAT recipe. Easy, flavorful, and a great showcase for radishes and their greens. I used radishes and white Hakurei/Japanese salad turnips.


        2. re: MMRuth

          Or a minor variant of this: wedges tossed in a bit of melted salted butter and thrown under the broiler for a couple minutes, then sprinkled with coarse salt and pepper. (Discovered this while trying to make a bumper crop of radishes more palatable to a partner who doesn't care for them cold and raw...)

          1. re: MMRuth

            Yes butter, and then sea salt, perfect. Cook the tops too~

            1. re: MMRuth

              Similiar to MMRuth's suggestion... slice baguettes, slather w/ butter, sprinkle of salt and layer w/ slices of radishes. A great hors d'oeuvre for a hot summer. Don't forget the wine. :)

            2. Sliced thinly on fresh sourdough bread with good butter.

              1. A standard part of a middle eastern mezze at Chateau Harters. Just raw, providing some crunch and pepperiness (assuming you've got a tasty one). Occasionally, dipped in oil then dukkah.

                Or make a quick starter. Salad of thickly sliced radish and some watercress. Top with chicken livers.

                I'll be interested to see if people come up with any ideas for cooking radish (other than adding to a stirfry). My memory may be playing tricks but I'm sure I've eaten them cooked in cream.

                6 Replies
                1. re: Harters

                  Harters, see mention of Flexitarian Table braised rad. recipe above.

                  1. re: oakjoan

                    I do braised radishes. They come out really nice. The red ones turn pink and the braising makes them nice mild and delicious.

                    You might also take some and add salt and sugar to kind of pickle them. Then use them in your next Pad Thai.

                    1. re: scubadoo97

                      i just braised some french breakfast radishes in butter last week. the flavor was pretty good - it still had a tinge of spicy kick - but several of the radishes (they were small enough so i braised them whole) were stringy, and i felt like i was constantly spitting out a pile of thread.

                      has anyone else experienced this, or maybe french breakfast radishes aren't meant for braising? did i ruin a perfectly good bunch of radishes?

                      1. re: lschow

                        We were getting a lot of those finger shapped breakfast radishes via our CSA. I thought they were fine braised. We got some large black radishes which were really strong and hot. I ended up slicing those into thin rounds and coating with EVOO S & P and roasted until brown and golden. They turned out really nice. Took the heat and harshness out yet they still maintained some radish flavor. They shrunk down a lot to form little radish cups. Made a nice snack

                  2. re: Harters

                    there's a cream preparation in Larousse Gastronomique - i found a paraphrase of it (along with a couple of other simple recipes) on a blog:


                    some other random web finds (i definitely have to try roasting them):

                    1. re: goodhealthgourmet

                      The first two recipes at your first link look fantastic and simple, GHG.

                  3. I've had some excellent radish soups at restaurants. This one, which I found Googling, uses both the radish greens and the root:


                    This one uses only the root:


                    Finally (though this is not much of a recipe), I enjoy radishes just diced (about a 1/4" dice) and fried in a pan with butter until brown, sort of like how you'd make homefries. You can crumble chevre over it before serving, if you like.

                    7 Replies
                    1. re: cimui

                      That fried-with-chevre idea sounds wonderful. The greenmarket has had big gorgeous bunches of radishes with greens lately. I never buy because I didn't know what to do with them. Now you've all inspired me to give it a try next Friday when I hit the greenmarket again. Thanks.

                      1. re: LNG212

                        And thank *you* for the Greenmarket tip. =)

                        1. re: cimui

                          Bialas Farms at the W97th St. market has had lovely bunches of them. I usually check their blog on Thursday night to get an idea of what they'll have the next day ( ).

                          Do you know if thinly sliced radishes would work on pizza? Or maybe your idea of carmelized already and then added w/chevre to pizza would work. Hmmm. Now I'm thinking! :)

                          1. re: LNG212

                            Ah perfect. I always love an excuse not to haul my lazy posterior by subway, all the way to Union^2.

                            Radish pizza is such a cool idea -- or maybe it would even work in the form of the pizza's near cousin, the tart. I'm envisioning maybe something similar to the tarte flambee with creme fraiche, onions and bacon at the Modern Bar Room, with radish in place of (or alongside) carmelized onions and something smoky tasting... Maybe smoked gouda if you're not eating meat?

                            (Random pic of the tarte flambee:

                            1. re: cimui

                              It worked!! I tried making radish pizza and the result was pretty darn tasty. I used my regular pizza dough, creme fraiche, and carmelized radishes like you described above. On half the pizza I used your idea of smoked gouda and on the other half I used smoked mozzarella. Both halves were good. Though I would use less of the gouda next time -- either I used too much or it is just sooooo rich and slightly overpowered the radishes. The mozz half was a little lighter, the flavor of the radishes more pronounced. All in all, a very good first effort I think.

                              1. re: LNG212


                                Thanks for pioneering the way, brave LNG. I've been attempting to bake gluten free breads as of late and some of them have turned out to be more like pizza dough than anything. Sounds like maybe I need to give the radish pizza a try, too. :)

                                1. re: cimui

                                  You know, sometimes all the encouragement from this board gets me to try something new. And especially when it coincides with new stuff at the greenmarket, I think it's great.

                                  So go ahead and give radish pizza a try. You can even do it with the pancetta you mentioned above. What kind of flour does one use to make gluten free breads? And can you use the bread machine? (I would be lost without my bread maker, even just for pizza dough.)

                    2. You mentioned them on sandwiches, but you can also slice radishes and layer them thickly on ham or pate sandwiches. Great complementary flavor. If I have a lot, I will often quarter and pickle them. Then I use them in place of pickled ginger in summertime chukasoba dishes like hiyashi chuka. They're also good with cold sesame noodles.