how can i use up lots of radishes?
I have a ton of beauty heart radishes in my fridge from my CSA - OK, not a ton, but about 5 pounds. No, I am not kidding. My husband and I like them in salads OK, but we're getting sick of eating them raw. We tried roasting them and liked them that way, but we are sick of eating them that way too.
What else can we do with our radishes? Bonus points for recipes that call for cooking them, and extra credit if it makes a soup or stew that I can freeze.
You're my only hope. Next step is a big ol' radish giveaway. Merry Christmas, Aunt Beverly, here are a bunch of lovely radishes.
Saute some onion in neutral oil, add a little tumeric and cayenne and allow spices to "bloom", then throw in your radishes (halved), chopped fresh garlic, salt and a little water, cover and allow to cook will tender.. If you have the green tops, those can be chopped and thrown in during the last few minutes of cooking.
Simple and tasty:
Tangy, buttery radishes
3 tablespoons unsalted butter
3 bunches red radishes (about 25) -- leaves, stems trimmed, rinsed and dry
2 teaspoons sugar, white or brown
1 tsp. good red wine vinegar
1 1/2 tablespoons snipped fresh dill
fresh ground black pepper -- to taste
Melt the butter in a medium-size skillet or saute pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally.
Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.
plenty of threads about pickled radishes as well if you search. enjoy!
You can make pickles from them and can them to eat later...Make a simple pickling solution of cider vinegar, salt, sugar, a couple crushed garlic cloves, crushed mustard seed, dill..add a cayenne pepper if you like heat; simmer for a few minutes then pour over a clean hot sterilized jar of radishes...seal and simmer in a water bath for 10 minutes....great with sandwiches and to add to a relish tray
Yes, I was thinking of the pickling too...Tyler Florence pickled some for a gorgeous Thanksgiving appetizer/crudite on the Food Network a few weeks ago...very easy to do and his recipe didn't use salt at all. I'll bet if you pickle them, they'll keep in fridge for quite a while. Here's the recipe, gotta try it myself maybe this week:
Me too and there's a fan-tabulous pickled red onion recipe at Epicurious that calls for a little salt and I always use even less and it comes out screamin' good. The red onion turns a bright pink in the pickling solution too! I suspect that you can pickle lots of stuff with less or no salt.
Two ideas--grate or chop them fine, and saute in bacon grease with a little onion, salt and pepper. Think really crispy hash brown-ettes.
Throw them in a hot hot oven with a lot of other root vegetables, olive oil, salt and pepper and let them go for a while. Forty to fifty minutes until tender and brown. The transformation will surprise you.
Adding them to beef stew is another possibility.
I'm amazed how long those little suckers stay freshish. I'm just finishing the last of them from my CSA.