List all recipes for: Radish

Bread-and-Butter Radishes

1 large Daikon radish
1/2 cup red wine vinegar
1/4 cup granulated sugar
1/4 cup water
2 teaspoons kosher salt
1/2 teaspoon yellow or brown mustard seed
1/4 teaspoon whole coriander seed
1/4 teaspoon whole black peppercorns
1 dried bay leaf

Holding the stem end, thinly slice radishes with a mandolin or a sharp knife. When you get close to the stem, stop slicing and discard the end. Place radishes in a heatproof, non-reactive bowl, and set in the refrigerator while making the brine.
Combine vinegar, sugar, water, salt, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.
Remove from heat and let pickling brine cool for about 5 minutes. Remove radishes from the refrigerator and pour brine over them. Let cool at room temperature for 20 minutes; cover and refrigerate. Use to top burgers, sandwiches, or anything else that needs a little tarting up.

Carrot and Daikon Radish Salad

1 pound daikon radish, peeled
1 large carrot, peeled
1 tablespoon salt
2 tablespoons sugar
1/3 cup unseasoned rice vinegar
Cut daikon and carrot into thin shreds, or grate in a food processor. Combine vegetables in a bowl, sprinkle with salt, and toss well. Set aside 20 minutes. Drain off liquid as it collects in bottom of bowl. Working in handfuls, firmly squeeze out excess liquid and transfer vegetables to a bowl. Dissolve sugar in vinegar and pour over vegetables. Toss. Refrigerate, tossing occasionally, at least 1 hour or overnight. Remove from refrigerator at least 30 minutes before serving; dish should be served at cool room temperature.

Miso Soup with Daikon Radish

3 1/3 cups dashi soup stock
¼ lb daikon
3-4 tbsps miso paste
Put dashi soup stockin a pan. Cut daikon into thin and long slices and add them to the soup. Simmer daikon slices until soften. Scoop out some soup stock from the pan and dissolve miso paste in it. Return the soup in the pan and stir well. Do not boil the soup after you put miso in.

Radish Pods

Add peppery radish pods to a crudité platter, or just surround a bowl of dip with them They are superb in stir-fries, holding their texture well, or in a succotash to give it some variety . Simply sauté some minced garlic in olive oil, toss in the pods and some salt and pepper and cook briefly. Radish pods lose their pungency when cooked, but retain a pleasant chewiness. The texture is rather like that of a garlic scape

Radish Stir Fry

Generally we think of the radish as a salad ingredient but think of it as a root vegetable to cook and you’ll be amazed at what you can do with it.
1 tablespoon vegetable or olive oil
1 clove garlic, minced
½ cup sliced scallions
2 cups grated radishes
1 tablespoon tamari or soy sauce
Heat the oil in a wok and stir fry the garlic, scallions and radishes for 3-5 minutes or until the radishes are tender crisp. Add the tamari and stir fry to coat. Serve immediately.

Roasted Daikon Radish

¼ lb daikon radishes
3/4 lb carrots
1 medium onion
olive oil
1 clove garlic
Preheat oven to 350 degrees. Line a rimmed baking pan wth parchment paper. Peel and cut radish into ¼ inch thick round slices. Cut larger rounds into triangles. Peel and cut carrots into ¼ inch thick round slices. Chop the onion and mince the garlic. Place vegetables in a large bowl and drizzle with olive oil. Mix well and layer evenly onto the baking pan. Season the vegetables with salt and pepper. Bake uncovered for about 45-60 minutes. Stir every 15 minutes to ensure even browning.

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