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Radishes and recipies

Radishes are highly underrated. How often do you actually think about picking up a bunch of these zippy, spicy, nutritious vegetables, let along cook with them? I want to change all that with a little help from the Radish Council, who was kind enough to share some of their favorite radish recipes with me. When buying radishes, select those that are smooth and brightly colored. They should be hard to the touch. Soft or spongy radishes indicate an old product. Keep radishes refrigerated. They will keep longer if you store them with their tops trimmed.Tops make an excellent soup stock or an add on to the salads.Seven radishes have only twenty calories and they're fat free, so they won't add to waistline. They also fall within the guidelines of most low carbohydrate plans as well. Low in sodium, radishes will provide about 30% of your daily recommended allowance of Vitamin C.
Radish Dip
12 Sm Radishes
2 Tb Dill,Ciliantro or Basil, fine chopped
8 Oz Cream cheese
Lemon juice (opt'l.)
Wash and trim radishes. In a food processor fitted with a steel
blade, grate radishes and herbs briefly. Blend in cream cheese and
lemon juice. Refrigerate. Serve on crackers or thin slices of bread.
Braised Radishes With Raspberry Vinegar
450 g trimmed radishes -- rinsed and drained
2 1/2 Tbls sugar
75 ml raspberry vinegar (or red-wine vinegar)
15 g unsalted butter
1/2 tsp salt
1 Tbl snipped fresh chives
In a skillet or saucepan just large enough to hold the radishes in one layer, combine the sugar, vinegar, butter, salt, 1/2 cup water, and the larger radishes.
Bring the liquid to a boil, covered, and add the smaller radishes. Simmer the radishes, covered, for 10 minutes.
Remove the lid and simmer the radishes for 5 to 10 minutes more, or until they are just tender.
Transfer the radishes with a slotted spoon to a bowl and keep warm, covered.
Boil the braising liquid until it is reduced to about 1/4 cup, or is the slightly thickened consistency of a glaze.
Add the radishes and salt and pepper to taste, and swirl the skillet to coat the radishes thoroughly with the glaze.
Sprinkle the radishes with the chives.
12 radishes4 sm. onions2 cans chicken broth1 can water1 bay leaf3 tbsp. butter3 tbsp. flour2 c. half and half milk1 tbsp. Worcestershire sauceSalt and pepperCook radishes and onions in chicken broth and 1 can water with bay leaf until radishes are soft. Remove the bay leaf. Put radishes and onions in blender and puree. Return to broth.In separate pan melt butter, add flour and cook about 1 minute. Slowly add milk, stirring until smooth. Add radish mixture, Worcestershire sauce, salt and pepper. Serve hot.
Smashed Radishes in Soy Dressing
2 Dozen fresh red radishes
2 ts Salt
1 t White vinegar
1 t Sugar
3 ts Thin soy sause
3 tb Peanut oil
1 t Sesame oil
1/4 ts Fresh ginger juice
Ciliantro garnish
Remove heads and tails from radishes; wash.
Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them - not mash them (so dressing can get into flesh).
Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.
Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice.
Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes.
Double amount of vinegar for a sharper taste, if desired.
If you make this dish ahead of time, pour on dressing 30
minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Ciliantro and serve.

Radish Recipe Links:
240 radish recipies
Crispy Oriental Radishes
Hoisin Chicken and Radish Stir Fry
Coconut Curried Shrimp with Radish Wedges
Southwestern Radish Cobb Salad
Radish & Vegetable Hot & Sour Soup
Spring Potato Salad with Radishes
Roasted Radish and Root Vegetables

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