6 Absolutely Tantalizing Radish Recipes You Need to Try Tonight
Yesterday I told you guys all about how to grow radishes.
And today?
How to eat radishes.
To be honest, this topic is one that my husband, in particular, is MUCH more interested in than reading about how to grow radishes!
There are so many ways you can prepare radishes. You can pickle them in a water bath canner. You can freeze them. You can saute them. Heck, you can even dehydrate them with a commercial dehydrator.
But no matter how you choose to eat them, know that they are really, really good for you.
Want to know more about the specific health benefits of radishes, as well as how to grow them? Be sure to check out yesterday’s post.
Otherwise, let’s get going. You look hungry!
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Are Radishes Better Cooked or Raw?
It’s a matter of personal opinion, but I love them raw. Here’s some general information:
Radishes can be enjoyed both cooked and raw.
Raw radishes have a crunchy texture and a peppery flavor, while cooked radishes are more tender with less of an intense flavor.
Both forms offer nutritional benefits such as vitamin C, fiber, potassium and magnesium.
Here’s a video with more details:
Slow Roasted Radishes
I like raw radishes, but cooked radishes are really where it’s at. If you’re looking for a heartier side dish, consider giving this recipe a try.
I’m not watching my carbohydrates in particular, but did you know that radishes are a naturally low-carb food? That’s great if you’re keeping an eye on your weight or don’t like the carbohydrate crash in general. Plus, radishes are rich in vitamins and minerals like vitamin C, calcium, and potassium.
Slow roasted radishes are absolutely delicious and serve as the perfect accompaniment to steak, seafood, or any other meal. You’ll want to cook these for a long time - the browner they get, the tastier they are. Serve them with a dollop of sour cream or Greek yogurt, and you’ve got yourself a dinnertime winner. Here’s an easy recipe by Finding Zest.
Keep in mind that they do take some time to cook, compared to other roasted veggies - you’ll want to leave them in the oven for at least half an hour at 350 degrees. However, if you’re roasting them with other root crops, like beets, potatoes, or - my personal favorite - sweet potatoes, you can make up big batches to last you the entire week!
And if you get bored with that familiar dish, try this recipe for Garlic Parmesan Roasted Radishes by Low Carb Spark.
S&P Radish Chips
S&P, good for me!
Just kidding. But I do truly believe that a little bit of seasoning can make the most of any vegetable and help to bring out its unique flavors.
These salt and pepper radish chips are absolutely to die for. I recommend using a dehydrator to make these - I like this one by Nesco - but you can also slow roast them in an oven, asthis recipe by Sugar Free Mom suggests. Use any kind of oil you have on hand, but coconut or olive oil will yield the healthiest treat.
No guilt in snacking on these chips - plus, they’re easier to store long-term.
Radish and Goat Cheese Muffins
I’m always on the lookout for new breakfast foods (I secretly hate most breakfast items...yes, including eggs in most cases! Doesn’t that surprise you, coming from someone with 100 chickens?)
However, this muffin recipe is to die for. I’m always excited to find a savory breakfast recipe, because I don’t always want something sweet first thing in the morning.
This muffin is buttery, crumbly, and soft - the radishes in these muffins aren’t spicy at all, but if you’re worried about the flavor being too much, try to harvest your radishes early. You don’t have to use goat cheese, either - you can substitute with another soft cheese of your choosing.
Here’s the recipe over at The Kitchn.
Radish Fries
I love French fries, but potatoes get a little...boring...after a while. Plus, if you’re looking for a healthier alternative - or just really want to use up those extra radishes - then you should skip the potatoes altogether.
You can use any kind of radish for radish fries, but those that are larger and longer, like Daikon radishes, will work the best. Here’s an excellent recipe for radish fries by What Great Grandma Ate.
Pickled Radishes
Pickle just about anything, and you’ve got me sold. I love pickled cucumbers, pickled onions, pickled peppers...all of it. In fact, I made so many pickles last year (I got ahead of myself) that I currently have a stockpile of 20+ jars in my basement still.
However, if you are a fan of all things pickled like me, these pickled radishes are ones you’ve got to try. There are a ton of recipes out there, but most of them are pretty similar. This recipe by The Homestead Survival is excellent. All you need is vinegar, salt, sugar, and some spices. Oh, and the radishes, of course.
How do you eat pickled radishes, you may ask? Some of my favorite options are:
On sandwiches
On salads
On tacos
On a fork
By the pound
Do you get the idea?
Radish Relish
I’ve got to say, I’m a bit biased when it comes to relish - fresh pickled relish is one of my favorite ways to use up the zucchini I grew in the garden.
However, radish relish is an overlooked treat that I really need to make more often. You make this recipe in just about the same way you’d make any other kind of relish - with plenty of vinegar, pickling salt, and spices. Once you’ve processed it in a canner, it will last indefinitely if stored in a cool, dark location like a basement. Be sure to add radishes to your garden plans this spring!
Here’s a divine recipe by House of Brinson to get you started.
Still not satisfied? Be sure to check out my list of the best springtime salad recipes, MANY of which either have radishes in them or can be modified to include raw or cooked radishes.
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