daikon radish fries
- 1 daikon radish, peeled and sliced into "french fry" finger size and shape
- 1/4 cup of coconut oil, melted
- 1 generous pinch of sea salt
- spices of your choice
- Preheat oven to 475 degrees F.
- Peel the daikon radish with a vegetable peeler and then slice into french fry shapes (about three inches long, half an inch thick).
- Run under cold water a few times to remove any excess starch and pat dry.
- In a large mixing bowl, combine melted coconut oil, salt, pepper and spices of your choice.
- Cover daikon radish fries with mixture evenly and spread out onto a baking sheet in a single layer.
- Place into the oven for about 15 minutes.
- After 15 minutes, flip them and bake for roughly another 15 minutes (baking time will vary for ovens and the thickness of your fries).
- After all of the fries are golden brown and crispy, remove from the oven let them cool on an additional baking sheet lined with paper towels.
- Serve with a dipping sauce of your choice (chipotle mayo or Thai peanut sauce work great!).
Buttered Radishes with a Poached Egg
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2 servings
- 2 bunches (12 to 14) French Breakfast Radishes
- 2 tablespoons good unsalted butter
- 6 scallions, diced
- 1 teaspoon fresh thyme
- pinch of salt
- 2 eggs
- 2 pieces of bread, toasted
- Prep the radishes by removing tops and roots. Slice in half lengthwise and set aside.
- In a skillet, heat butter over medium low heat. Add in scallions and let cook until beginning to soften, 2-3 minutes. Add the radishes, thyme, and salt to the scallions. Cover and let cook, stirring once or twice, until radishes are tender but still have a bit of crispness to them, 5-6 minutes. Taste and adjust seasoning.
- While radishes cook, poach eggs. I find I have the best luck with this technique. If you don't like runny eggs, this would also be great with scrambled or hardboiled.
- To serve, place toast on two plates, divide radish mixture, and top each with a poached egg.
Butter braised hakurei turnips and French breakfast radishes
- 4 c water
- 2 c petit hakurei turnips, halved
- 2 c French breakfast radishes, halved
- ¾ c butter
- sea salt
- Clean turnips and radishes by removing roots and stems, reserve green leaves.
- In a small saucepan bring water to a simmer. Season lightly and add radishes. Maintaining an active simmer, add butter and cook until turnips are crunchy but not raw and butter has cooked into the water making a nice sauce. Add some of the green radish leaves, they will quickly wilt in the warm sauce. Season with additional sea salt to taste.
See more at: http://www.jennlouis.com/recipes/butter-braised-hakurei-turnips-and-french-breakfast-radishes-darigold/#sthash.B6M8nrFA.dpuf
Cabbage and Radish Slaw with Peanut Dressing
- 1 tablespoon finely chopped peeled fresh ginger
- 1/4 cup coarsely chopped shallot
- 1/4 cup plus 1 tablespoon creamy peanut butter
- 1/2 cup rice-wine vinegar (not seasoned)
- 3 tablespoons soy sauce
- 3 tablespoons packed dark-brown sugar
- 1/4 cup canola oil
- 1 small green cabbage, (about 1 3/4 pounds), finely shredded
- 1 medium daikon radish, cut into 1/8-inch-thick matchsticks
- 16 red radishes, halved lengthwise and cut into thin half-moons
- 4 scallions, cut on the diagonal into long, thin slices
- 1/2 cup dry-roasted peanuts
Blend ginger, shallot, peanut butter, vinegar, soy sauce, sugar, and oil in a blender until smooth; set aside.
Put cabbage, daikon radish, red radishes, scallions, and peanuts in a large serving bowl. Pour in peanut dressing; toss thoroughly to combine.
radish leaf pesto recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Makes one small jar.
- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- ground chili pepper
- Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)
- Taste, adjust the seasoning, and pack into an airtight container -- I use a repurposed glass jar.
a new way of looking at radishes!
- 1 Large Bunch Radishes
- 1 stick /half pound of butter
- 1 – 2 Tablespoons fresh chopped rosemary - more to taste
- 2 Tablespoons fresh chopped mint - more to taste
- Trim radishes to leave about an inch of green tops. Save the greens for your morning smoothie. They are jam-packed with nutrients. Wash the radishes well. Cut in half through the tops.
- Melt butter and watch it carefully as you turn up the heat and cook it JUST until it turns brown. Take it off the stove. Throw rosemary in the browned butter. Add all of the halved radishes to the butter/rosemary pot and stir well to coat. Scoop them out with a slotted spoon (reserve the butter!) and put directly into a dry, hot skillet and sauté until they are lightly golden.
- Scoop them into your serving dish. Add the reserved butter and chopped mint and stir. Enjoy the little “handles” nature has provided to eat with your fingers if you wish. You’ll never look at a radish the same way again!
Green Bean and Radish Salad
This salad is our version of one served at Auckland-based artisanal honey producer BeesOnline. A chile-infused honey compliments the spicy radishes and gives the green beans some sweet heat.
- 1 lb. green beans, trimmed
- ¼ cup extra-virgin olive oil
- ½ lb. radishes, trimmed and quartered
- 2 cloves garlic, chopped
- 1 tbsp. honey, preferably chilli honey
- Salt and freshly ground black pepper, to taste
- Bring a large pot of salted water to a boil over high heat. Blanch green beans until crisp-tender, 3 to 4 minutes. Drain and quickly plunge green beans into a bowl of ice water, to cool them. Drain.
- Heat oil in a large skillet over medium heat. Add green beans, radishes, and garlic and cook until vegetables are soft, about 5 minutes. Add honey, season with salt and pepper to taste, and cook until vegetables are just beginning to caramelize, about 2 to 3 minutes more. Transfer salad to a large bowl; set aside to let cool slightly.
- Season salad with salt and pepper to taste and divide between 4 small plates. Serve at room temperature.
Radishes in Browned Butter and Lemon
- 3 cups radishes, halved lengthwise, with root and 1-inch stem left on
- 1 tablespoon butter
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 cup torn radish leaves
- 1/4 teaspoon freshly ground black pepper
- Bring a medium pot of water to a boil. Add radishes to pan; cook 4 minutes or until crisp-tender. Drain.
- Melt butter in a medium skillet over medium-high heat. Add radishes to pan; sauté 3 minutes or until butter is browned and fragrant. Add rind, juice, and salt; cook 1 minute, stirring occasionally. Remove pan from heat; stir in radish leaves and pepper.