5 Ways with Radish!

Ingredients

Braised Radish

Ingredients

  • 500g radishes – washed, trimmed and halved or quartered
  • 500ml hot water
  • 1 vegetable stock cube / powder
  • 1 tablespoon butter
  • Salt and pepper to taste

Method

  1. Place radishes in saucepan
  2. Add water, stock cube, butter and salt & pepper
  3. Bring to a simmer and let the liquid reduce until a glaze forms over the radishes (approx. 8-10mins)
  4. If the radishes are cooked (tender to pierce with a knife) before the glaze has formed, removed to a bowl and add back in once the liquid has thickened
  5. Taste and season if required

Roasted Radish and Roots

Ingredients

  • 500g radishes – washed and trimmed
  • 500g other root veg – carrots/parsnips peeled and cut into similar sizes to your radish
  • 2 onions – peeled and roughly chopped
  • 2-3 garlic gloves (or 2tsp garlic granules)
  • Dried parsley or other mixed herbs
  • Drizzle of oil
  • Salt and pepper to taste

Method

  1. Place radishes, onions, root veg and garlic cloves in a roasting tin (if using dried garlic add later as it will burn) and a small amount of water (1 small cup)
  2. Drizzle with oil, add salt and pepper and dried herbs and rub all over the vegetables to coat
  3. Place into a hot oven (170C) and roast for 20 minutes
  4. Check regularly to ensure nothing is burning. If using garlic cloves, squish these into the juices in the bottom of the roasting tin when they become soft.
  5. If using dry garlic add when you think there is only 5 minutes cooking left, and sprinkle evenly over the veg
  6. Taste and add any more seasoning as required

Radish Soup

Ingredients

  • 500g radishes – washed, trimmed and halved or quartered
  • 500ml hot water
  • 1 onion – roughly chopped
  • 2 cloves garlic
  • 1 vegetable stock cube / powder
  • 2 potatoes, peeled and roughly chopped
  • 1 tablespoon butter
  • 200ml milk/cream
  • Salt and pepper to taste

Method

  1. Place onions in a saucepan with a little oil and fry for 2-3 minutes
  2. Add butter, salt and pepper and fry until golden
  3. Add potatoes, radish, garlic, water and stock cube
  4. Bring to a simmer and let the vegetables cook
  5. Once the vegetables are cooked (tender to pierce with a knife) remove from the heat and blend with a hand blender
  6. Add some cream or milk to get the soup to the consistency required
  7. Taste and season if required

Radish Crisps

Ingredients

  • 200g radishes – cleaned, trimmed and sliced thinly
  • Oil
  • Salt & Pepper (any dry herbs or flavourings you fancy)

Method

  1. Place radishes in a saucepan of water and simmer until translucent (approx. 5 mins)
  2. Drain and dry on clean cloth or kitchen paper
  3. Heat 2cm of veg/sunflower oil in a frying pan (or if you have a deep fat fryer – set to 170C)
  4. Make sure your radishes are dry – oil and water do not mix!
  5. Fry the radishes in small batches until golden and crisp and lift onto kitchen roll to drain off excess oil
  6. Season as required and enjoy!

Spicy Pickled Radish

Ingredients

  • 500g radishes – washed, trimmed and sliced
  • 1 cup hot water
  • Half cup of vinegar (white wine, rice or apple cider are best)
  • 1.5 tsp salt
  • 1.5 tbsp sugar
  • 1.5 tsp chilli flakes
  • 1 tsp dried parsley (if desired)

Method

  1. Add water and vinegar into bowl
  2. Add salt, sugar and chilli flakes and stir until salt and sugar have dissolved
  3. Add parsley if using
  4. Add radishes
  5. Let sit for 15 minutes to cool, then serve