How Do I Eat THAT!! - Radishes, turnips et al

made this today... yum Radishs are like zucchini, can never have enough recipes for eating the little suckers
Roasted Radishes with Honey


Author: Ellen Christian
Serves: 2
Ingredients

• One bunch of radishes, remove the tops & quarter each
• 2 tbsp local honey
• 2 tbsp coconut oil or grass fed butter, melted
• ½ tbsp balsamic vinegar

Instructions

1. Preheated oven to 450F with the cast iron pan in it.
2. Mix the melted oil/butter, honey and vinegar together.
3. Add the radishes and stir.
4. Put into hot cast iron pan and return to oven.
5. Stir occasionally and cook for about 20 minutes.

 

Julienne
Carrots, cucumbers (remove seeds), and radish
toss with vinegar, olive oil and add salt and pepper to taste

When you let the radishes soak in the vinegar it takes some of the bite out of them

 

Taco Pickles, relish for tacos
Produce

• 1 handful Carrots
• 1 handful Cilantro
• 2 Jalapenos
• 2 bunches Radish

Baking & Spices

• 1 Salt
• 1/2 cup Sugar

Oils & Vinegar

• 1/4 cup Apple cider vinegar
• 1/2 cup Distilled white vinegar
• 1/4 cup Red wine vinegar
• Olive oil optional

 

You can eat the radish tops you know... just cook like you would most greens (butter & BACON! )

 

give me a plate of them mmmmmmmm

 

I have never thought to cook radishes, have always eaten them raw. Fresh out of the garden and that is it. I know they have a zing to them but now @Ganado has got me thinking. I wonder if you can use them in soups and other things. I can grow radishes easy but I got sick of eating them the same way.

 

I never thought of radish as anything other than sliced into a salad..

 

Bacon as a food additive is just plain cheating cuz everything is better with bacon

 

Bacon is not an ADDITIVE. Bacon is THE staple of life, the1st and most important food group.

Thanks for the radish recipe. I'll try it it with bacon

 

Honey bacon radishes...??


Ambrosia!

 

Unless it is Jimmy Dean Pork sausage fried up with onions, jalapenos, garlic and a couple of eggs for Brunch.

edited to add: Duck eggs

Rancher

 

TURNIP SALAD
Ingredients:

• 3 medium turnips, peeled and grated
• 3 medium carrots, peeled and grated
• 1/2 cup chopped parsley
• 1 cup raw pumpkin seeds
• juice of 1/2 lemon
• 2 Tbsp olive oil
• sea salt to taste

Instructions:

1. Place the turnips, carrots, parsley and pumpkin seeds into a salad bowl. Add the lemon juice and olive oil. Season with salt and toss to combine.

Notes:
This salad keeps well in the fridge for up to 48 hours. Keep in mind that once grated, turnip will change the color from pure white to slightly yellowish and translucent. So, if you want to serve this salad for a dinner party and the appearance of the salad is important to you, make sure to prepare the salad just before serving.

Turnips are really good pan roasted with balsamic vinegar. And like bacon, balsamic vinegar makes everything taste better!

 

Sautéed Turnips and Greens
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Roasted Turnips With Ginger
Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon
Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

Creamy Leek and Turnip Soup
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

 

So...you are saying radishes are a bacon streacher?

 

lol =)

 

That is exactly my thoughts. I never once considered thinking outside of the box or salad bowl when it came to radishes.

Radish top soup- sounds healthy
Recipe By:LAURA NASON
"This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!"
Ingredients

• 2 tablespoons butter
• 1 large onion, diced
• 2 medium potatoes, sliced
• 4 cups raw radish greens

• 4 cups chicken broth
• 1/3 cup heavy cream
• 5 radishes, sliced

Directions

1. Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
2. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
3. Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.
   
   Radish Top Soup - Printer Friendly

 

Spicy Quick Pickled Radishes

Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1¼ cup pickles.
Ingredients

• 1 bunch radishes
• ¾ cup white wine vinegar or apple cider vinegar
• ¾ cup water
• 3 tablespoons honey or maple syrup
• 2 teaspoons salt
• 1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
• ½ teaspoon whole mustard seeds (optional)
• Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
  

Instructions

1. To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
   
   
2. To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
   
   
3. Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

 

I've never been within 10 feet of a turnip.

 

im sure your are missing vital nutrients.... you might have brain damage from not eating turnips, parsnips, radishes

 

^That might explain things.