Radish Recipes

Especially in the earlier years of our CSA - when we were very limited with what we could manage to give our members during the first few weeks of the season - we relied on one of the most consistent early crops to grow.  The problem with that is, most people are fine with eating a radish or three, but when they get a couple of big bunches of radishes every week for four weeks, they start looking at the farmers a bit cross-eyed.

So, in an effort to help people work with us through the early limitations of our offerings, we dug around for recipes to help stretch the usefulness of one of the least respected veggie crops.  Here are the recipes we featured for many years on our farm website.

French Breakfast radishes

Standard Preparation

Eat raw, or slice thin for use in salads. Steam for 5 to 10 minutes. Radishes go well with parsley and pepper.
Young radish tops can be used in salads, and the greens can be washed and sautéed like spinach.

Red Radishes with Scallions

Quarter or halve 2 bunches washed and trimmed radishes. Wash 2 bunches green onions and cut into 1/2 inch pieces. Heat 1 Tablespoon butter in large skillet and sauté onions over medium heat for 2 or 3 minutes. Add radishes along with 1/2 c chicken or vegetable stock. Simmer
for 3 to 5 minutes; increase heat to high and boil, shaking pan, until liquid is reduced. Season with salt and pepper.

Dill Radish Sauce

In a medium bowl, combine 1 cup yogurt, 1/4 c mayonnaise, 1/4 c finely chopped radish, 1 to 2 tablespoons fresh chopped dill, and salt & pepper to taste. Serve with salmon or as a dressing for sandwiches/salads. Flavors will develop best if made ahead and refrigerated for 24 hours. 

Helios radishes

Sauteed Radishes

• 1/4 cup butter
• 1 lb radishes, quartered
• 4 cups radish greens (or other greens, such as arugula or mustard greens)
• 2 tbs lemon juice
• salt
• black pepper

Melt butter in large skillet over medium heat. Add radishes, cook, constantly stirring until tender, but crisp (5 minutes). Transfer to bowl to cool. Put wet greens into skillet. Cook over medium heat, stirring constantly just until they begin to wilt. (2-3 minutes) Turn off heat, add lemon juice and radishes. Stir until well combined. Season with salt and pepper to taste. Serve immediately (4 servings)

Braised Red Radishes

Ingredients :

10 Plump radishes, red or multicolored
1 sm. Shallot, diced
1/2tsp Chopped fresh thyme or several pinches dried
Salt and freshly milled pepper
White wine or apple juice or saute liquid of your choice

Method :
Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. If the leaves are tender and in good condition, wash them and set aside. Leave smaller radishes whole and halve or quarter larger ones.
Pour a tablespoon of white wine or apple juice into a small saute pan.
Add the shallot and thyme, cook for 1 minute over medium heat. Add the radishes, a little salt and pepper and water just to cover. Simmer until the radishes are tender, 3 - 5 minutes. Add the leaves if using them and cook until they are wilted and tender, about 1 minute more.
Remove the radishes to a serving dish. Boil the liquid until only about 1/4 cup remains, pour this over the radishes and serve.

Bacon-Radish Pinwheels
Ingredients :
¾ cup shredded sharp Cheddar cheese
¼ tsp salt
¼ tsp pepper
½ tsp Dijon mustard
2 tbl plain yogurt
5 slc white bread
2 tbl butter
5 slc bacon
10 lrg radishes

These crunchy little bites are easy to make and fun for your children to help you with. They are a little bit messy to make and require a little bit of clean-up (especially if you have very enthusiastic "helpers"). The radishes add color, texture and a little bit of bite.
In a small bowl, mix the Cheddar cheese, salt, pepper, mustard and yogurt until well-blended. Remove the crusts from the bread and roll flat with a rolling pin or glass. Spread each slice with a small amount of butter and flip over. Spread the unbuttered side evenly with the cheese mixture.
Roll up very tightly with the buttered side on the outside. Cut each bacon slice into three pieces. Cut each bread roll into three pieces and roll a slice of bacon around the outside of it. Secure firmly with a toothpick.
Wrap well with plastic wrap and chill until just before serving, up to 24 hours ahead of time. You can also slice the radishes into thin slices ahead of time and store in a plastic bag or well-wrapped bowl. Just before serving, place the bacon rolls on a broiling pan and broil until the bacon is crisp and cooked through. Cool slightly, remove the toothpicks and cut each roll into three slices. Arrange the bacon wheels on toothpicks with radish slices on each side. Serve immediately. 

Black Bean and Radish Burgers
Ingredients :
¾ cup Plain nonfat yogurt plus 2 tablespoons
3 tbl Prepared mango chutney plus 2 tablespoons
1 ½ tbl Fresh lime juice
1 Jalapeno pepper, seeded and chopped
2 can (16 ozs each) black beans, drained and rinsed, or 3-1/2 cups cooked black beans
¾ cup Chopped red onion
½ cup Plain dry bread crumbs
¼ cup Coarsely grated radishes
2 tsp Curry powder
1 tsp Ground cumin
1/2tsp Ground cardamom
½ tsp Ground coriander
¼ tsp Ground ginger
6 Pitas, 6 or 7 inches in diameter, opened to form pockets
1 cup Radish sprouts or alfalfa sprouts
¼ cup Chopped cilantro

In a small bowl, mix together 3/4 cup yogurt, 3 tablespoons chutney, the lime juice, and the jalapeno. Cover and refrigerate until ready to use, up to 3 days. In a food processor or large mixing bowl, place the beans, onion, bread crumbs, radishes, curry powder, cumin, cardamom, coriander, ginger, the remaining 2 tablespoons yogurt and the remaining 2 tablespoons chutney. Process or mash with a potato masher to blend the ingredients and partially puree the beans. Prepare a barbecue fire, or preheat a gas grill or the broiler. Use your hands to form the bean mixture into 6 patties, each 3 or 4 inches in diameter. Grill or broil the patties, turning once carefully with a spatula, until browned and crusty on both sides, about 10 minutes total. Spoon about 1 tablespooon of the chutney yogurt into each pita pocket. Add the burgers, then garnish with the remaining chutney yogurt, sprouts, and cilantro.
Makes 6 sandwiches.

Baked Radishes
Ingredients :

1/2lbradishes, cut in half
1tblHoney
1tblbutter
1dshcinnamon

Method :
Steam radishes for 5 minutes; drain and arrange in a shallow baking dish.
Combine honey, butter and cinnamon in a small saucepan to make a glaze. Pour over radishes and bake uncovered at 350 until tender, about 30 minutes.