Radishes

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Is there anything that can be done with them (specifically the round red kind) other than salad garnish and crudité?

― Jaq (Jaq), Thursday, 30 March 2006 16:06 (nineteen years ago)

You can roast them with oil and garlic, or pickle them.

― Paul Eater (eater), Thursday, 30 March 2006 16:26 (nineteen years ago)

Rye bread with unsalted butter, radish slices, and kosher salt. Yum.

― Casuistry (Chris P), Thursday, 30 March 2006 19:50 (nineteen years ago)

c. extremely otm.

― lauren (laurenp), Thursday, 30 March 2006 20:36 (nineteen years ago)

I never thought of a radish sammich, but it sounds brilliant. Also, roasting.

― Jaq (Jaq), Thursday, 30 March 2006 20:54 (nineteen years ago)

I've used them in stir fries before.

Radishes will be late in the UK this year because Spring has been so late. This makes me sad.

― Chewshabadoo (Chewshabadoo), Friday, 31 March 2006 13:33 (nineteen years ago)

Grate (easiest with food processor obv.) with carrots; dress with a vinaigrette of lemon juice and walnut oil. Very tasty!

― quincie, Friday, 31 March 2006 17:23 (nineteen years ago)

I love pickled radishes, but nothing beats breakfast radishes with butter (mentioned upthread). I've also found that they have a real affinity for white anchovies.

― Dan Floss (Dan Floss), Sunday, 9 April 2006 20:58 (nineteen years ago)

one month passes...

I've served radishes courtesy of Fergus Henderson's (chef at St. John/London) book Nose to Tail Eating. Link to Amazon-- http://www.amazon.com/gp/product/0060585366/002-8298945-5716005?v=glance&n=283155

Radishes (havled), served with room temp salted butter and coarse rock salt. Used to serve with crudite with guac. Nice complement. You'd never think it was so good.

― Jeannine Magno (Jeannine Magno), Tuesday, 30 May 2006 16:53 (nineteen years ago)

Yesterday my friend ran out of jicama sticks so he tossed chilled radish wedges with slightly sweetened lime juice and cayenne -- very good.

― Paul Eater (eater), Tuesday, 30 May 2006 17:23 (nineteen years ago)

I recently made a radish dish -- sautee up some shallots (I actually used garlic greens) and then add the radishes (probably want to halve or quarter them) with a bit of stock, cover for maybe 4 minutes, then reduce the stock. The radishes soften and mellow. It was very yummy.

The radish sammich mentioned above is meant to be "open faced", of course...

― Casuistry (Chris P), Tuesday, 30 May 2006 17:46 (nineteen years ago)

three weeks pass...

Had an open faced tounge sandwich at Franny's in BK. Mini julienned radishes, parsley and capers on top. Excellent.

― Jeannine Magno (Jeannine Magno), Sunday, 25 June 2006 15:04 (nineteen years ago)

three years pass...

From the local farmers market. Eating them raw, just dipped in salt. Amazing. Next time I'll have buttered baguette slices too.

My partner OTOH detests them.

― Scelsi Hotel (Paul in Santa Cruz), Saturday, 22 May 2010 19:43 (fifteen years ago)

I pickled a pint the other day with a basic bread-and-butter pickle recipe. Smell, D-; taste, A-.

― Grisly Addams (WmC), Saturday, 22 May 2010 19:49 (fifteen years ago)

To be honest, I think I would have a problem with "Smell, D-" ...

― Scelsi Hotel (Paul in Santa Cruz), Saturday, 22 May 2010 21:04 (fifteen years ago)

It's really amazing, though, to get a whiff of this toxic miasma, and then take a bite and have it be delicious.

― Grisly Addams (WmC), Saturday, 22 May 2010 21:14 (fifteen years ago)

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