You may not use radishes regularly in your meals, but this often-overlooked root vegetable gives color, crunch, and a peppery taste to your dishes.
Most common is the European variety, which is typically red in color, radishes come in a myriad of hues, including white, pink, and purple, and sizes up to 5 inches long. These beauties are rich in ascorbic acid, folic acid, and potassium, as well as vitamin B6, riboflavin, magnesium, copper, and calcium. Even though we mostly use the bulb, the radish can be eaten in its entirety; try the leafy green tops in your next salad.
How to Prep Radishes
Purchase radishes with bright green tops with no signs of wilting. The roots should be bright and free from cracks and nicks. Pinch a few of the roots to make sure they are firm and hard.
Refrigerate radishes in a plastic bag, removing the tops if you’re not going to use them within a day or two.
Cut off the root ends and leaves (which are excellent as salad greens), and rinse radishes under cool running water. Pat dry.
Slicing & Grating
A mandolin is the perfect tool to cut uniformly thin slices, but a small sharp paring knife and a cutting board work well, too. To shred radishes, a food processor fitted with the grating blade is best, but a box grater can also do the job. Work carefully as the radish reduces to small end pieces.
From salads and sandwiches to pickles and sides, enjoy these ravishing radish recipes.
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