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Dec 18, 2009 07:55 PM

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.

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  1. 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.

    1 Reply
    1. re: 4Snisl

      The braised radishes from All About Braising are amazing. Basically just braise whole radishes in a bit of chicken broth, butter, a pinch of sugar, and s&p. When they are tender reduce the liquid down to a pretty pink glaze. They are good.

    2. 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.

        1. 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

          8 Replies
          1. re: Cherylptw

            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:

            1. re: Val

              ooh, salt-free pickling is right up my alley. thanks for posting the link!

              1. re: goodhealthgourmet

                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.

                1. re: Val

                  I pickled cherry tomatoes from my garden back at the end of the summer with a little balsamic vinegar, brown sugar, garlic, dill and because I love heat, crushed red pepper flakes..simmered together and poured over the tomatoes...I still have some in the fridge; they're great.

                  1. re: Cherylptw

                    Great to know, leave the tomatoes whole, I assume? Will try it after the holidays...we have cherry tomatoes available here in FL.

                    1. re: Val

                      Yes, they're whole and I never canned these..just put them in a refrigerator safe container, essentially refrigerator pickles

                    2. re: Cherylptw

                      i'm a big fan of heat too - thanks for the tip!

                      1. re: goodhealthgourmet

                        The pickled red onions at Epi have a habanero pepper added to the brine, darned good.

            2. 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.