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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, thanks...you 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.

              1. They're only a garnish for posole but they're an important one. And, hey!, they're a good reason to make some posole too! ;>

                1. I once learned to marinate them raw in a mixture of white vinegar and sugar in a Chinese cooking class. They were wonderful, and I admit that I never really thought much about radishes until then.

                  1. if you pickle them, then eat the pickled radishes in a lebanese style -- with "toum" (garlic sauce) and roasted marinated chicken rolled up in some fresh pita or lavash bread. awesomely delicious! http://www.youtube.com/watch?v=BC68uD...

                    1. First of all, if you remove the greens and put them in glass jars they will last at least a month. Also, don't throw away those greens, they are great sauteed with garlic and like any sauteed green can be frozen. Also add the greens to soups.

                      I got into radishes a few years back and picked up every different idea I could find on the web

                      Radishes & Radish greens - Roasted, sautéed, pickled, , mashed, etc ...Radishically long.

                      Chow has a recipe for bread and butter radishes that I keep meaning to try.

                      Not in that list, at a new French shop that makes wonderful sandwiches, in addition to lettuce and tomatoes, many of the sandwiches have a layer of sliced radishes, cucumbers and cornichons. It adds lots of flavor anda lovely crunch.

                      Also, for some reason at that time, I wasn't successful in finding radish soup recipes. Those that I found were cream-based and that seems to defeat the low-calorie advantage of radishes.

                      Anyway doing a quick Google, I found this French blog which has a cream soup made from the tops and also has good radish ideas such as shaving them over a goat cheese and walnut salad

                      Check this post again in about two hours. I may turn up some radish soup recipes. It is time to revisit the search.

                      Here's a soup recipe I found to start that uses the radish itself, not the leaves. It uses yogurt instead of the usual cream

                      Eliminating the heavy cream soup recipes, here's a few that I'll probobly try ... if any appeal to you and appeal, I hope you will report back

                      Shrimp, Spinach & Radish Soup

                      Asian radish soup

                      1. Did you see or did someone else link you to this? http://www.chow.com/recipes/10909