Various tips for preparing the ever so versatile radish.
Radish for breakfast | Thinly slice a radish and place over sliced avocado. Finish with a sprinkle of salt, drizzle of flax seed oil, squeeze of lemon or balsamic vinegar and enjoy with warm toast on the side.
Dressed radishes | Slice radishes and drizzle with plain yogurt, olive oil, and maple syrup. Sprinkle with salt and sesame seeds.
Quick pickled radishes | Heat a tablespoon of olive oil. When the oil is just shy of smoking, pop a teaspoon of whole coriander seeds. Within 3 to 4 seconds, take the pan off the heat. Stir in roughly a teaspoon of honey, juice of half a lime and salt, and marinate sliced radishes in this mixture. It will keep for days and the radish flavor will mellow over time.
Radish raita | Combine plain yogurt with saffron threads and salt and leave in the refrigerator for 3 to 4 hours or overnight for the saffron to bloom. The next day, slice radishes and combine with saffron yogurt. Season with salt, toasted ground cumin, and pumpkin seeds.
Roasted radishes | Brush the radish in oil, salt, and pepper and wrap tightly in foil. Preheat the oven to 350°F and bake for 45 minutes to an hour, or until the radish is soft. Toss in a stew or salad. Or slice horizontally, add cheese and bake for another 2 to 3 minutes. Enjoy warm.
Radish greens | Toss in a salad, sauté with a touch of oil or add to stews and curries just at the end. Or try my favorite way_ finish a preparation of dal combined with fragrant herbs such as cilantro, mint, or basil.
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