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  • Any ideas for Radish?

    Hi all!

    Despite trying to sow a few radishes at a time, it looks like they're all going to be ready at the same time and I'll have a glut.

    I wondered whether anyone knows anything to do with radish other than chopping them into a salad (which is all I know how to do with them!).

    Any recipe ideas much appreciated!

    Thanks
    Rob

  • #2
    You can use some of the bigger ones, like sicily giant, in stews and soups. You can use the greens too in things like gumbo.
    Urban Escape Blog

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    • #3
      Hmmm... that's interesting. I didn't know the greens were edible. Thanks for the tip!

      Rob

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      • #4
        Never thought of cooking them. We just eat ours with butter as a starter like they do in France. We do the same with asparagus, french beans, PSB etc. Anything that is best when really fresh either raw or lightly steamed.

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        • #5
          ...sauteed in butter until softish...
          "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

          Location....Normandy France

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          • #6
            I use some of the younger leaves in mixed salad, they really taste of radish. Hubby loves them.

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            • #7
              Radish leaves are lovely. Raw in salads and larger leaves steamed or stir fried as strong peppery " greens". I think I prefer them to teh actual radish!

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              • #8
                I've suddenly developed a terrible intolerance to radish. My eyes burn, nose aches...tears stream...throat feels like it's swelling. I've always loved them...but now...I suffer badly if I even chop one!

                Can't help you...but enjoy them!! Have one for me!
                I love to talk about nothing. It's the only thing I know anything about!!

                Our Blog - http://chancecottage.blogspot.com/

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                • #9
                  I was sorting out my recipe file and found this recipe I'd kept from a magazine, but that is from Sarah Raven's Garden Cookbook apparently-

                  Radish Top Pasta

                  Serves 4

                  About 25 radishes with leaves
                  S and P
                  350g (12oz) pasta
                  3 tbsp E V olive oil
                  1 chopped onion
                  1 finely chopped clove garlic
                  75g (2 1/2 oz) toasted pinenuts
                  75g (2 1/2 oz) parmesan, plus more to serve
                  bunch chopped parsley

                  Wash and dry radishes, slice radishes and chop leaves.
                  Cook pasta.

                  Heat oil in pan, sweat onion for 3-4 minutes. Add garlic, pinenuts, radishes and tops and cook until tops wilt and soften. Remove from heat, season and keep warm.

                  Drain pasta when cooked, leaving a couple of tbsp water in the pan. Add the radish mixture and parmesan and mix.
                  Serve a bowl of more parmesan and plenty of parsley.

                  I'm sure I have a Sophie Grigson recipe somewhere for a (cooked) Radish relish. Will keep looking!

                  HMK

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                  • #10
                    you can pickle them! you can make a quick sweet/sour vinegar and slice the radishes and steep them in. lovely with fish like mackeral

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                    • #11
                      Found another idea-

                      Roast radishes

                      serves 4

                      200g/7oz radishes
                      2 tbsp olive oil
                      4 spring onions, finely chopped
                      2 tbsp soy sauce
                      few drops sesame oil
                      1 tbsp sesame seeds, roasted

                      Preheat oven to GM6/200 C. Drizzle a little oil over radishes and roast for 20 mins. When tender but still with a little bite, add drizzle of soy, some chopped spring onions, a drop or two of sesame oil and a few toasted sesame seeds.

                      This is from the Tescopoly magazine. Sounds nice. It suggests serving as a 'hot nibble with drinks'. It also suggests roasting them with thyme leaves and adding a few drops of balsamic vinegar and a grind of pepper at the end instead.

                      HMK

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