You've probably seen spiced radish as a garnish on plates or in cold salads. Cooking can lessen the spicy flavor and bring out the sweeter flavor of the vegetable. Bake the radish with a little olive oil until it is a little caramelized. Another option is to sauté it on the stove until it is soft on the inside and slightly crispy on the outside. You can also mix sautéed radish with onions and potatoes to make a creamy, flavorful soup.
- 2 bunches (about 20 in total) of medium radish with leaves;
- 1 1/2 tablespoon of olive oil, and a little more for the baking sheet;
- Coarse kosher salt to taste;
- 2 tablespoons unsalted butter;
- 1 tsp of fresh lemon juice.
Makes four servings.
- 4 bunches (about 1 kg) of radish with leaves;
- 2 1/2 tablespoons unsalted butter, divided;
- 1 teaspoon of salt;
- 1 clove of garlic, chopped;
- 3 tablespoons of chopped chives.
Makes four servings.
creamy radish soup
- 2 tablespoons of extra virgin olive oil;
- 2 cups of sliced radish (from two bunches), divided;
- ½ cup chopped onion;
- 1 medium potato;
- 2 cups of low-fat milk;
- ½ teaspoon of salt;
- ½ teaspoon black pepper;
- ¼ cup of low-fat sour cream;
- 1 tablespoon of chopped fresh radish leaves.
Makes four servings.
Method 1 of 3: Roasting radishes
Step 1. Preheat oven to 230 ºC and grease a baking sheet
Take a baking sheet with edges and drizzle it with olive oil. Use a kitchen brush to evenly grease the entire bottom of the pan with the oil so that the radish does not stick.
Another option is to use vegetable, canola or coconut oil
Step 2. Wash and cut the radishes
Wash two bunches of radish and cut 1 cm from the top with leaves. Chop the leaves into small pieces and set them aside for now. Cut the radish in half the length and transfer to a bowl.
You can use red, pink, purple or white radish for this recipe
Step 3. Season and spread on baking sheet
Put 1 ½ tablespoon olive oil on the radishes and sprinkle them with salt to taste. Mix well to coat all the pieces with oil and spread them on the greased baking sheet in a single layer.
If you don't want to use olive oil, use coconut, canola or vegetable oil
Step 4. Bake for 15 minutes
Place the pan in the oven and roast the vegetables until they are very soft in the center and a little crunchy on the outside. Mix the radishes once or twice as they roast to cook evenly.
To test whether the vegetable is well cooked, insert a fork or knife into the very center of one. If it's cooked well, you'll be able to pull the instrument out of the radish easily
Step 5. Combine golden butter with lemon juice
While the radish roasts, place 2 tablespoons of unsalted butter in a small saucepan. Light medium or high heat and melt the butter with a pinch of salt. Continue cooking the butter until it smells good and turns golden. Now turn off the heat and add 1 teaspoon of fresh lemon juice.
Step 6. Place the golden butter over the roasted radishes and serve
Remove the roasted vegetable from the oven and transfer to a serving dish or bowl. Put the golden butter over the radishes and sprinkle them with the chopped leaves. Serve immediately while hot and appetizing.
Refrigerate what is left over in a sealed container for three to five days. Eat the radish chilled or heat it in the microwave for 30 seconds to a minute. To heat up on the stove, place in a pan for a few minutes until hot as you prefer
Method 2 of 3: Sauteing radishes
Step 1. Wash and cut the radish leaves
Wash four bunches of radishes with ice water to remove dirt and debris. Dry the vegetable and leaves on a kitchen towel and place them on a chopping board. Cut the leaves and separate them from the radish.
Use red, pink, purple or white radish in this recipe
Step 2. Chop the leaves and cut the radishes into slices
Use a sharp knife to chop the leaves into very large pieces. Set them aside and cut 1 cm from each end of the radish. Now, discard the ends and cut the vegetables into slices.
Step 3. Saute with butter and salt for 10 minutes
Melt 1 ½ tablespoon butter in a skillet over medium or high heat. When the butter starts to foam, add the radish slices and 1 tsp salt. Mix well and cook the vegetables until they are soft in the center and soft on the outside.
- You can substitute your favorite cooking oil for butter.
- Insert a fork or knife into the center of a radish to see if it is cooked through. The instrument must easily exit the vegetable if this is the case.
Step 4. Cover and keep the radishes warm
Transfer them to a large platter and cover them loosely with a piece of aluminum foil. That way they'll stay warm while you make the butter.
Step 5. Saute the minced garlic in butter for 30 seconds
Peel a clove of garlic and chop it while melting 1 tablespoon of butter in a skillet. Turn on medium heat and add the chopped garlic to the butter. Mix and sauté the garlic until it smells good, which should only take 30 seconds - be careful not to go beyond that as the garlic can burn.
One clove of garlic is usually ½ teaspoon
Step 6. Add and saute the radish leaves for one minute
Add the chopped leaves and cook them over medium heat until they wilt, which should only take a minute.
Step 7. Add the braised radishes to the pan with the leaves and add the chives
Remove the foil covering the vegetable slices and add them to the skillet. Mix well to combine them better with the leaves. Now sprinkle 3 tablespoons of chopped fresh chives over the vegetables and serve the dish immediately.
Store what's left in a sealed container in the refrigerator for three to five days. You can eat the chilled vegetable or heat it in the microwave until it's at the temperature you like. If you prefer, heat it in a skillet for several minutes
Method 3 of 3: Making Creamy Radish Soup
Step 1. Wash and cut the radishes
Take two bunches of radish and wash them to remove dirt or residue. Place them on a chopping board and remove the leaves, setting them aside to use as a garnish in the soup. Use a sharp knife to cut the radishes into 1 cm thick slices. You will need 2 cups of chopped radish.
Use your favorite radish such as red, pink, purple or white
Step 2. Saute some radish with onion for five minutes
Place 2 tablespoons of extra virgin olive oil in a pan and turn on medium or high heat. Then add 1 ¾ cup of chopped radish and ½ cup of chopped onion. Mix and sauté the vegetables until the radish is slightly transparent and the onions soften.
In the absence of olive oil, use vegetable, canola or coconut oil
Step 3. Chop a potato and add it to the pan with milk, salt and pepper
Peel a medium potato and cut into cubes. Then add the cubes to the pan along with 2 cups low-fat milk, ½ teaspoon salt and ½ teaspoon ground black pepper.
Step 4. Heat the soup and boil for five minutes
Cook over medium or high heat until bubbling. Mix a little and allow the heat to bubble gently. Cover the pan and let the soup simmer until the potato is very tender.
Mix the soup occasionally so it doesn't stick to the bottom of the pan
Step 5. Beat the soup
Place an immersion blender into the soup and turn on to beat the mixture well until smooth. In the absence of an immersion blender, carefully place the hot soup in an ordinary blender. Cover and pulse until smooth. Then return it to the pan.
If using a blender, pulse the soup in different batches so as not to overfill the appliance
Step 6. Cut the remaining radish into sticks
Place the remaining ¼ cup of sliced radish on a chopping board and cut into long strips the size of matchsticks.
Step 7. Garnish and serve
Place the soup in four soup bowls and sprinkle each with a little radish sticks on top. Spoon 1 tablespoon of low-fat sour cream into each. Then chop the saved radish leaves and sprinkle them into the soup.