With a cornucopia of one item comes creativity in the kitchen. How can we use them more? What else can we put them in? These are the questions that haunt me at night. There are only so many radishes you can put in your salad before people stop inviting you over for dinner.
With some will power and thought we found a few ways to bring the radish to it's own personal Renaissance; a reinvention if you have it. We discovered that ROASTED RADISHES are completely amazing. Put them on the grill with zucchini! Bake them in the oven with carrots! They taste like a potato, but different. Kind of like things taste like chicken but aren't.
In order to make things simple, I've provided a few ways you can use that extra radish hanging around your food crisper.
- Boil: Bring water to a boil, carefully drop in whole or sliced radishes. Simmer radishes until they become just tender, from 10 to 30 minutes depending on the type of radish.
- Steam: Steam whole radishes in steamer for 5 to 15 minutes, depending on desired tenderness.
- Roast: Preheat oven to 425º F. Toss sliced radishes with olive oil, and favorite seasonings. Spread radishes onto baking sheet or roasting pan.Roast for 30-45 minutes, until tender and browning.
- Pesto, Radish, Sea Salt Crostini:
- Ingredients: -24 thin slices baguette (from 1 small loaf), -2 tablespoons olive oil, -1/2 cup pesto, -8 radishes, thinly sliced, -flaky sea salt
- Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
- Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.