GLAZED RADISHES
Steps:
- Cut the greens off about 1/4 inch above where they join the radishes, leaving a tiny decorative piece of green attached to each radish. Trim off the root tips. Put the radishes in a saute pan just large enough to hold them in a single layer and pour over enough broth or water, about 1 cup, to come halfway up the sides of the radishes. Add the butter to the pan and sprinkle over sugar and salt. Bring to a simmer over high heat, turn down the heat to medium, and place a sheet of aluminum foil or wax paper loosely over the radishes. Simmer for about 15 minutes, or until the radishes can be poked through with a skewer or paring knife but still offer some resistance. If they are done but there is still liquid in the pan, remove foil or paper and turn the heat up high to quickly evaporate the liquid. When all the liquid has evaporated and the radishes start to brown on 1 side, toss them, or very gently stir until they are lightly browned on all sides and a thin layer of caramelized sugar has attached to the bottom of the pan. Pour about 2 tablespoons water into the pan and quickly toss or stir the radishes over high heat to dissolve the sugar caramelized on the bottom of the pan and get it to coat the radishes in an even layer. When the water has evaporated, grind over some pepper and serve immediately.
BRAISED RADISHES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in 1 pound (2 bunches) trimmed, quartered radishes and 1/4 teaspoon sugar. Add 1/3 cup water, 1/4 teaspoon grated lemon zest and 1/2 teaspoon kosher salt. Partially cover and simmer until almost tender, 5 minutes. Uncover; cook, stirring, until most of the liquid evaporates. Season with lemon juice and chopped tarragon.
RADISH GREENS
Make and share this Radish Greens recipe from Food.com.
Provided by Fox Hollow
Categories < 15 Mins
Time 12m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Rinse the radish leaves at least 3 times and pat dry.
- They can be chopped or left whole. I would remove the stem however it's edible but a little tough for my liking.
- Heat up the olive oil in a pan on medium heat , add the leaves and stir fry for about 2 minutes until the leaves are wilted.
- Minced garlic can be cooked with the greens as well and salt and pepper to taste.
Nutrition Facts : Calories 59.7, Fat 6.8, SaturatedFat 0.9, Sodium 0.1
RADISH DIP
This spicy radish dip is loved by all and so easy to make. Adjust the amounts of radish and garlic to suit your taste. Serve with crackers or vegetables.
Provided by Kris Frame Bethune
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Place garlic in the container of a food processor, and pulse until finely minced. Add radishes, and mince. Add cream cheese, and mix until well blended. Transfer to a serving dish, and chill until serving.
Nutrition Facts : Calories 99.1 calories, Carbohydrate 1.1 g, Cholesterol 30.8 mg, Fat 9.8 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 83.7 mg, Sugar 0.1 g
RADISH PENNE
Another find from the "Cooking with Amy" food blog, this is a simple pasta dish that makes use of an often-overlooked vegetable -- the radish. Even the greens are used, which adds to the nutrition and visual appeal of the finished product. I haven't tried it yet (I literally *just* came across it, and knew I had to share!), but will do so the next time I remember to buy radishes. ;) Prep time is estimated, and includes the cooking of the pasta; if you prepare your veggies while the pasta cooks, the recipe can come together pretty quickly.
Provided by Lynne M
Categories Penne
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta according to package directions, making sure to reserve a cup of the pasta water.
- While pasta is cooking, chop the radishes and greens (you should have about a cup and half of radishes).
- Heat the olive oil in a large pan. Saute the onions and garlic until translucent but not brown. Add the radishes and greens. Cook for about 5 minutes or until the radishes begin to soften and the greens wilt.
- Toss the cooked, drained pasta with the vegetables and add a few tablespoons of the pasta cooking water to moisten, as needed. Drizzle on another tablespoon or so of olive oil. Add the parmesan cheese, salt and pepper to taste.
Nutrition Facts : Calories 549.9, Fat 12.8, SaturatedFat 3.5, Cholesterol 11, Sodium 204.4, Carbohydrate 97.6, Fiber 13.8, Sugar 2.8, Protein 14.2
COOKED RADISHES ARE YUMMY!
Ever had cooked radishes? You should try them. They are totally different cooked. Milder taste and turn a really pretty light pinkish/purple color.
Provided by Aggiezoey
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring 1 cup water to a boil with the 1/4 teaspoon salt in a medium saucepan.
- Add prepared radishes, cover and simmer till radishes pierce easily with a toothpick (10 minutes). Drain water.
- Add margarine and brown sugar and toss to form a glaze. Add parsley and/or dill and serve.
- The violet color glistens in the butter glaze and the taste is exceptional.
- Serves 4-6 as a side dish.
Nutrition Facts : Calories 124, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 248.3, Carbohydrate 17.8, Fiber 2.1, Sugar 15.5, Protein 1.1
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30 BEST RADISH HEALTH BENEFITS ... - NATURAL FOODS FACTS
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- Provides Dietary Fibre. Radishes have a high content of dietary fibre. It’s richness in fibre assists to improve the digestive system of the body and keep your metabolism in check.
- Abundant in Iron. Radishes are rich in iron which impacts the blood positively and enhances the function of your heart. Iron assists in the maintenance of healthy cells, hair, skin and nails.
- Rich in Vitamins. Radishes are rich in vitamins. It contains vitamins, C K and A which is beneficial in the prevention of skin conditions. Consuming radishes will also lead to enhanced cell production as well as cell repair.
- Loaded with Antioxidants. Radishes have the same kinds of antioxidants which are found within vegetables and citrus fruits. These antioxidants are protecting your body against the reactions of oxidation as well as by-products which make your body vulnerable to diseases and which can be cancerous.
- Enhances Metabolism. By the regular intake of radish your body’s metabolism process is bolstered which results in assisting the body’s internal systems to function more effectively.
- Building and Repair Muscle. To build muscles, the body needs plenty of nutrients. Radishes have an abundance of proteins, which are essential for muscle building, as it forms the building blocks of your body’s muscles.
- Source of Essential Minerals. A lot of minerals such as iron, potassium, calcium & sodium are contained in radishes, which play a major role in your metabolism.
- Boosts Weight Loss. Consuming radishes are highly filling. You will be satiated without ruining your calorie intake. Radishes are high in roughage, low content of digestible carbohydrates, whilst containing an ample quantity of water.
- Improves Heart Health. Radishes, alike a lot of other vegetables, decrease cholesterol absorption by signalising the heart and blood which results in the prevention of cardiac disorders.
- Aids the Liver and Gallbladder. Radishes are highly beneficial for the effective functioning of the liver & gallbladder. Various research studies have been performed to determine how radish impacts the liver.
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