Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 23, 2011 07:18 AM

I HATE radishes, but I have a bunch. What do I do with them??

I am not a picky eater. I will eat almost anything. However, after receiving bunch after bunch of radishes from my CSA and trying to make them palatable, I have come to the realization that radishes repulse me. I can't stand the smell or taste of them. What can I do to/with them to make them taste as un-radishy as possible so I don't have to throw my latest bunch out? I am looking to mask the flavor and smell as much as possible. I understand this is an odd request... thanks in advance!

  1. Click to Upload a photo (10 MB limit)
  1. not sure what you have tried, but braised radishes taste quite different than raw, more like turnips. I like them butter braised or braised in red wine with shallots, along with their greens.

    but really, if you hate them why not give them away to someone who likes them, or better yet, to a food pantry?

    2 Replies
    1. re: magiesmom

      Braised radishes sounds like a good idea... I don't think I've tried cooking them. If cooking them doesn't work, I think from now on I'll be putting them in the swap box, but this particular batch is over a week old and I wouldn't want to give it to anyone else. Thanks!

      1. re: i_eat_a_lot_of_ice_cream

        if they're over a week old and not fit to give to someone else, why subject yourself to them?

        Ditch 'em and try these recipes next time you get some in your CSA box (if you don't give them away right away).

    2. I just got a recipe in my CSA that you might like:

      Glazed Radishes

      1 pound radishes, trimmed
      1 tablespoon unsalted butter
      1 teaspoon sugar
      1/2 teaspoon salt
      2 tbsp minced fresh parsley leaves

      in a heavy saucepan wide enough to hold radishes in one layer, cook radishes in butter with the sugar and the salt over moderately low heat, stirring, for 1 min. Add 1/2 cup water, simmer the radishes covered, for 10-15 min, or until they are tender, and boil them, uncovered, shaking the pan occasionally, until the liquid has been reduced to a glae. cook the radishes over moderate heat, swirling them, until they are coated wiht the glaze and sprinkle with parsley.

      Then you could cut them up into small pieces and put in a salad.

      3 Replies
      1. re: pescatarian

        Pescatarian, I tried your idea today with the notorious radishes for whom this thread is named, and I'm happy to say that I liked this preparation. I also love the gratin and roasting ideas, so they're next on my list. Thanks to everyone for helping me... I knew if there was inspiration to be found, it would be here on Chowhound.

        1. re: pescatarian

          My mother makes this with a bit of maple syrup instead of the sugar. YUM.

        2. Radishes tend to have a peppery, pungent flavour that can be overwhelming if they are eaten raw and, on their own - especially if you haven't acquired a taste for them.

          Here are some ways we enjoy them that might work for you:

          Apple-Radish slaw: I julienne equal amounts of green apple and radish then toss w some lime juice, neutral oil, and some diced Thai bird chilies. This is nice on its own or as an accompaniment to grilled meats.

          Roasted Radishes: I top and tail them then cut them in half and toss w some EVOO and Kosher salt then roast at 450° for about 15 mins or until they start to caramelize. Served warm or at room temp w a drizzle of EVOO and even a grating of fresh parmesan the caramelization enhances their sweetness and neutralizes the pungency.

          Veggie Cream Cheese: This is so yummy as a topping for toasted bagels. Finely chop radishes, dill, green onion (I use my mini cuisinart) then add this to softened cream cheese. Season to taste w S&P.

          Let us know how you make out!

          2 Replies
          1. re: Breadcrumbs

            I love the veggie cream cheese idea. Sometimes it's the simple things....

          2. I think they're fabulous quick-pickled with onions or in coleslaw, where their peppery, horseradishy taste can really shine.

            1. Make a soup. Use some onion, carrot and garlic, sweat with the radishes, blend with a bit of water (veg stock if you had it) and finish with: cream, creme fraiche, and parm. blend and season. won't have any of that radishy harshness.