How do you use too many radishes?

Radishes are most often served raw, halved and sprinkled with salt, shaved into salads, layered over butter-smeared baguettes, or shredded into slaws. They also can be marinated with olive oil and lemon and mint for a refreshing salad, and they can be pickled with a classic vinegar-sugar-salt mix.

What can I do with extra Raddish?

Crunchy Salads and Sandwiches Good bread, butter, thinly sliced radishes and a sprinkling of salt is a great start for the day, or as an anytime snack. Sliced radishes can be subbed for pickles on sandwiches, and thickish slices can be enjoyed with any type of dip.

Why can't you eat radish and cucumber together?

But do you know that cucumber and radish should not be eaten together because cucumber contains ascorbate, which acts to absorb vitamin C ? For this reason, cucumber and radish should not be eaten together.

What should you not eat after eating radishes?

Avoid consuming milk immediately after eating radish because radish generates warmth in the body, and combining it with milk may lead to issues like heartburn, acid reflux, and stomach pain. It is recommended to wait at least two hours between consuming milk and radish.

Why do you put radishes in water?

What To Know About Storing Radishes in Water. If you are looking to keep your radishes fresher for longer than five to seven days , then you can try the water immersion method. Storing radishes in a bag in the fridge is easiest, but you do have a window of only about a week before they'll likely be limp and dry.

Is Chinese radish the same as daikon?

Daikon, also known as white radish, Japanese radish, Chinese radish, winter radish, and luobo , is popular in Japanese, Chinese, and other Asian cuisines. The vegetable resembles a large white plump carrot and is commonly eaten raw, cooked, or pickled.

What's the difference between daikon and radish?

Daikon and red radishes are related, but they have some major differences. For instance: Taste: Daikon radishes, which have a subtly sweet flavor, are milder than peppery red radishes . Size, shape, and color: White, oblong daikon radishes are roughly the size and shape of short, chubby carrots.

Why am I so obsessed with radishes?

Cravings like yours can be a consequence of an iron or zinc deficiency , and the doctor can check if you are deficient in these nutrients. We have heard from other people who craved carrots, tomatoes, popcorn or orange peels to an unusual extent, just as you do with radishes.

Can too many radishes be bad for you?

Since radishes are natural diuretics (foods that lower the fluid in your body, causing you to pee more), eating too many might make you dehydrated . Stomach irritation.As with other fruits and vegetables, eating too many radishes or radish leaves may upset your stomach. That's because of the high fiber content.

Can I freeze radishes for later use?

Freezing radishes is an easy process. Simply blanch the radish slices briefly in boiling water then run them under cold water to stop the cooking process. Let them drain, then place in a labelled bag and put them in the freezer.

How do you preserve radishes?

Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator . Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags in the refrigerator.

How do you store unused radishes?

Once you've brought a bunch of radishes home, start by cutting the stems off and washing any dirt or invisible residue off of each one. Wrap the stem-free radishes in a damp paper towel, and either put this in a plastic storage bag or leave it as is, and find room for your little bundle in the crisper drawer .

Triple Radish Yum Recipe on Food52 (2024)

Cheese

by: hardlikearmour

March27,2011

4.3

3 Ratings

Serves 4

Jump to Recipe

Author Notes

This dish combines roasted daikon and watermelon radishes with a tangy chèvre horseradish dressing. The roasted radishes are sweet with just a hint of bitter. The dressing is a great counterbalance of tangy and spicy. If you cannot find watermelon radishes you can use regular cut into halves or quarters instead - you will need enough to be about equal in amount to the daikon. —hardlikearmour

Test Kitchen Notes

Radishes, on my dinner table were normally a garnish or a fresh, crisp vegetable to color the salad bowl. With this recipe, I found that Daikons and other radishes are lovely roasted -- roasting concentrates flavor bringing out an earthy taste. This recipe makes a warm side dish that remains pleasantly crisp, with a creamy chèvre horse radish dressing, adding the perfect triple-radish tangy kick. Watermelon radishes were not to be found, so per hardlikearmour’s head note I purchased some beautiful organic cherry belle, a red spring radish, and then followed her easy recipe, as written. I am looking forward to finding and roasting watermelon radishes, someday. I served the radishes, slightly cooled, over a chopped romaine leaf with slices of sirloin steak. This recipe makes an excellent side dish for a meat entre (the horse radish dressing paired beautifully). Truly a radish lover’s delight, times three! —lapadia

Test Kitchen-Approved

What You'll Need

Ingredients

Roasted Radishes
3 large watermelon radishes (about 2 1/2- to 3-inch diameter)
1 daikon radish (about 1 & 1/4 lbs)
2 tablespoonsextra virgin olive oil
1 teaspoonkosher salt
¹/₂ teaspoonfreshly ground black pepper

Chèvre Horseradish Dressing
fresh horseradish
zest from 1/2 of a lemon
1 & ¹/₂ tablespoonsfresh lemon juice
3 tablespoonsextra virgin olive oil
¹/₄ cupchèvre
salt
freshly ground black pepper

Directions

Preheat oven to 400º F, with a rack in the upper third of the oven. Cover a rimmed baking sheet with aluminum foil, and spray with a light coat of cooking spray. Set aside.
Remove ends and peel radishes. Cut in half lengthwise, then cut into 1/2-inch thick slices. Cut each half-moon slice into halves or thirds as needed to maintain fairly evenly sized pieces. The narrower end of the daikon may be left in half moons.
Toss radish pieces with olive oil, salt, and pepper in a large bowl to coat evenly. Distribute the radish pieces in an even layer on the baking sheet. (Set bowl aside.) Bake for 25 to 30 minutes, stirring after 15 minutes. Radishes should have some browning, and retain some firmness when they are done.
While radishes are roasting, grate about 2 to 3 packed tablespoons worth of fresh horseradish using a microplane. Thoroughly combine 1 & 1/2 tablespoons of the grated horseradish with the lemon zest, lemon juice, olive oil, chèvre, and 1/8th teaspoon salt in the reserved bowl. Taste, and if the horseradish flavor is not strong enough add more.
Once radishes have finished roasting, transfer them to the bowl with the dressing. Toss to coat. Taste and add salt if needed. Transfer to serving bowl and grind some fresh black pepper over the top. Serve hot or at room temperature.

Tags:

American
Vegetable
Radish
Horseradish
Lemon Juice
Cheese
Vegetarian
Gluten-Free
Side

Contest Entries

Your Best Recipe with Horseradish
Your Best Root Vegetable Side
Your Best Radishes or Turnips

See what other Food52ers are saying.

Carolina
petitbleu
BoulderGalinTokyo
Bevi
TiggyBee

Recipe by: hardlikearmour

Popular on Food52

22 Reviews

Carolina February 16, 2013

Yay! Something for the two things from the farm box that tend to linger after everything else has been eaten!

hardlikearmour February 16, 2013

I hope you give it a try!

Carolina February 20, 2013

I used prepared horseradish, but this was fantastic! (My husband is a little like "Mikey" when it comes to the more anachronistic vegetables, but he ate his share). I had about 7 giant watermelon radishes plus one humongous Korean daikon—they will never shrivel in the drawer again! Went perfect with steak.

hardlikearmour February 23, 2013

That's great news! I love how gorgeous watermelon radishes are, and the use of prepared horseradish is a great time saver.

petitbleu December 3, 2012

Watermelon radishes are a sight for sore eyes! Especially when it seems that nothing vibrant is in season. They're also great winter storage radishes, so gardeners take note (in many seed catalogues they're referred to as "Misato Rose" radishes).

BoulderGalinTokyo April 4, 2012

HLA, love the title, love the picture, love that after cooking daikon for over 35 years, you have bean sprouted the idea of Roasting them! Thank you so much. And if it's not too much trouble, next time you cook this, could you please take a picture of 'watermelon radishes' and post it?

hardlikearmour April 4, 2012