by Joyce Peters
Ideal for small gardens, radishes are an easy and quick vegetable to grow. Home gardeners can raise unique varieties besides the red little globes we find in most supermarkets. Radishes are root vegetables that are low in starch and a member of the cruciferous family. Like their cousins the cabbage and broccoli, they are high in antioxidants and fiber.
Most people have had them raw, sliced and hidden in a salad, almost as an afterthought. With a little bit of work, they can stand out.
- Raw and pickled radishes are popular condiments with Mexican dishes to provide crunch and tang.
- Radish can be made into kimchi, a popular Korean condiment.
- In Asian recipes the larger daikon are cooked in soups or stir-fried. A popular dim sum dish turnip cake is made from daikon that is grated, steamed and pan-fried. Pickled shredded daikon and carrots are perfect in Vietnamese banh mi sandwiches.
Cooking radishes takes away some of the bitterness and makes them sweeter and turnip-like. Before you tackle new ways to use radishes, try them roasted or sauteed for a side dish that is a low carbohydrate alternative to potatoes.
Sauteed Radishes
1 Tablespoon butter or oil
20 radishes, ends trimmed and cut in half
Salt
Ground black pepper
Heat butter in a pan over low heat. Place radishes cut side down in the pan. Season with salt and pepper. Cook at low medium heat, stirring occasionally. Cook until evenly brown on all sides and tender for about 10 minutes.
For more flavor add fresh herbs like thyme.
Note: Don’t forget your greens. Fresh crisp radish greens can be added to salads, sandwiches or stir-fries.
