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radish recipes

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Radishes are little peppery bites of goodness.  Mostly eaten raw in salads, or by themselves, or perhaps pickled, they are also delicious cooked.  Cooking them removes their spicy character, but allows you to enjoy their texture.  Radishes are also great for your thyroid. 

  1. BulletBeijing Radish Salad

  2. BulletBraised Radishes

  3. BulletBraised Winter Vegetables

  4. BulletCrispy Oriental Radishes

  5. BulletFiery Thai Salsa

  6. BulletNorth African Cucumber-Tomato Salad

  7. BulletRadish & Parsley Salad with Lemon

  8. BulletRadish Hot & Sour Soup

  9. BulletRadish Salad

  10. BulletYoung Root-Vegetable Braise

Beijing Radish Salad

This can be made with watermelon radishes or other types...

1 bunch watermelon radishes or one medium daikon radish

2 tablespoons rice or balsamic vinegar (or a combination)

1 tablespoon soy sauce

1 teaspoon sugar

2 teaspoons sesame oil

2 garlic cloves, finely chopped

Wash and julienne radishes. They can be peeled or not as you like. Use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.

Braised Radishes

20 plump purple or red radishes (or as many as you have)

1 to 2 Tablespoons butter

2 stalks green garlic, cleaned as you would a leek and chopped, use all the light green part or 1 clove garlic, minced

1 chopped spring onion

1 teaspoon chopped fresh thyme

S & P to taste

Trim the leaves from the radishes, leaving a bit of the green stems, and scrub them. Wash the leaves and set aside. Leave smaller radishes whole and halve the larger ones.

Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the spring onion and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. pour it over the radishes and serve.

Braised Winter Vegetables

2 medium carrots, peeled

1 medium parsnip, peeled

2 small turnips (8 oz. total), peeled

2 small onions

1 medium bulb fennel, trimmed

1 Tbs. olive oil

1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 4 parsley stems, tied with twine)

Kosher salt and freshly ground black pepper 1/2 cup water (or 1/4 cup chicken broth and 1/4 cup water)

2 Tbs. unsalted butter

2 Tbs. chopped fresh herbs (I like a mix of parsley, thyme, and chives)

optional ingredients:

radishes, cauliflower, broccoli

Tip: Although a Dutch oven (a deep, straight-sided flameproof casserole with a tight-fitting lid) is traditional for this recipe, a straight-sided sauté pan works, too. If you use a sauté pan, it should be about 3 inches deep and no more than 9 inches in diameter. That way, the vegetables will be snugly packed. Be sure it has a lid. Be extra careful when you take a sauté pan out of the oven: The handle will be extremely hot, so tie a kitchen towel around it to prevent burning yourself or others who might try to touch the pan, not realizing that it's been in the oven.

Heat the oven to 350°F. Cut the carrots and parsnip on the diagonal into 1-inch chunks. Cut the turnips and onions into wedges about 1 inch thick at their widest point. Split the fennel bulb lengthwise, notch out the core, and then cut the fennel crosswise into 1-inch slices. Heat the olive oil in a medium (9- inch) Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly browned, about 5 min. Add the other vegetables, the bouquet garni, 1/2 tsp. salt, and pepper to taste. Raise the heat to medium high and cook until the vegetables are lightly browned, 5 to 7 min. Add

the water or broth and bring to a boil. Cover the pot, put it in the oven, and bake until the vegetables are fully cooked but still hold their shape, 20 to 25 min. With a slotted spoon, transfer the vegetables to a serving bowl. Bring the pan juices to a boil over medium heat.(If there's a lot of liquid left, boil until reduced to about 1/4 cup.) Discard the bouquet garni. Whisk in the butter and herbs. Spoon the sauce over the vegetables and serve.

Crispy Oriental Radishes

1 1/2 cups radishes, cut in half

1 T rice vinegar

3/4 tsp. salt

1/4 tsp. black pepper

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.

Fiery Thai Salsa

3 cups cucumbers, seeded, peeled, chopped

1 cup green onion, chopped

3/4 cup radishes, chopped

1/4 cup fresh mint, chopped

3 Tbsp fresh ginger, peeled, minced

3 Tbsp fresh lime juice

2 Tbsp sugar

1 Tbsp garlic, minced

1 1/2 tsp sesame chili oil

Combine all ingredients in large bowl, season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold.

North African Cucumber-Tomato Salad

2 cucumbers

salt for sprinkling

6 tomatoes

4 green onions with tops, finely chopped

2 radishes, finely diced

½ red bell pepper, finely diced

15 fresh flat-leaf parsley sprigs, minced

2 T minced fresh mint

or 1 tsp Tabil

or 1 tsp finely diced preserved lemon rind

1 T fresh lemon juice

2 T olive oil

Freshly ground black pepper to taste

12 Kalamata or nicoise olives for garnish

In a serving bowl, combine the cucumber, tomatoes, onions, Tabil or mint or preserved lemon, olive oil, lemon juice, salt and pepper. Finer with age, but can be served immediately with olive garnish.

Radish & Parsley Salad with Lemon

Use any type of radish for this recipe, including black or watermelon.

About 10 medium or 12 small red radishes, scrubbed

3 large ribs celery, ends trimmed, peeled

1 cup tightly packed fresh flat-leaf parsley leaves

1 Tbs. fresh lemon juice; more to taste

1/4 tsp. kosher salt; more to taste

2 Tbs. extra-virgin olive oil

Freshly ground black pepper

Trim the root and stem end of the radishes. Halve them lengthwise and then slice them 1/8 inch thick; you should have about 1-1/2 cups. Slice the celery crosswise 1/8 inch thick. Combine the sliced radishes, sliced celery, and parsley leaves in a medium bowl. Add the lemon juice, salt, and olive oil; toss well. Add several generous grinds of black pepper, taste and adjust seasonings, and serve.

Radish Hot & Sour Soup

5 cups chicken stock

1/4 cup rice vinegar

2 T sugar

1/4 tsp. cayenne pepper

1/4 tsp. ground (dried) ginger

1 pound raw shrimp, peeled and deveined

6 oz. sliced radishes, about 1 1/2 cups

1 1/2 cups spinach leaves, shredded

2/3 cups thinly sliced green onions

In a large saucepan over medium heat, bring stock to a boil. Stir in vinegar, sugar, cayenne and ginger. Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes. Turn off heat, stir in radishes, spinach and green onions. Cover and let stand 2-3 minutes before serving.

Radish Salad

1/2 tsp. kosher salt

1/4 cup granulated sugar

1/2 tsp. cayenne

3 Tbs. red-wine vinegar

2 Tbs. soy sauce

1 tsp. sesame oil

2 cups halved radishes, lightly crushed with the flat side of a chef’s knife

In a small bowl, combine the salt, sugar, cayenne, vinegar, soy sauce, and sesame oil. Stir to combine. Add the radishes; toss lightly. Cover and let sit for at least 15 minutes, or refrigerate for 1 hour before serving. (Don’t make the salad any more than an hour ahead or the red radish skins will start to get blotchy and fade.)

Spring Radish Salad

adapted from Verdura Vegetables Italian Style by Viana La Place

1 bunch fresh radishes

2-3 very sweet carrots

2 bunches arugula

salt and pepper to taste

E.V. olive oil

2 Tablespoons freshly grated Parmesan cheese

Lemon wedges

Trim the radishes and slice them thinly. Peel the carrots and cut them on the diagonal into very thin slices. Snap off the tough stems from the arugula. Gather the arugula into a bunch and cut it crosswise into strips.

Arrange the arugula on a platter. Scatter the sliced radishes and carrots over the arugula. Season with salt and pepper to taste. Drizzle with enough olive oil to lightly moisten the vegetables. Sprinkle the Parmesan over the top. Serve with lemon wedges to squeeze over the salad.

Young Root-Vegetable Braise

Source: Local Flavors: Cooking and Eating From America's Farmers Markets, by Deborah Madison

Sea salt

12 small turnips, peeled, stems trimmed to one-half inch

1 bunch radishes, stems trimmed to one-half inch

6 small carrots (3 to 4 inches long), peeled, stems trimmed to one-half inch

2 tablespoons unsalted butter, divided

1bunch green onions, trimmed (use 2 to 3 inches of white and pale green part only) and sliced


2 tablespoons finely chopped parsley

1 tablespoon finely chopped tarragon

1 tablespoon lemon juice

Freshly ground pepper

1. Bring a large pot of water to a boil over medium-high heat, adding 1 tablespoon of salt per quart of water. Slice the turnips and radishes in half if large; leave the smaller ones whole.

2. Blanch the turnips, radishes and carrots for 5 minutes, less if smaller, then lift them out of the simmering water and plunge them into an ice water bath. Drain, pat dry and set aside.

3. Melt 1 tablespoon of the butter in a 10-inch sauté pan. Add the green onions and cook over medium heat for about 2 minutes, stirring frequently. Add one-half cup of the vegetable cooking water, the blanched vegetables, half of the parsley and tarragon and one-fourth teaspoon salt. Simmer until the vegetables are fully tender, about 10 minutes or until done. Add one-fourth cup cooking water as needed to maintain a small amount of sauce in the pan.

4. Add remaining butter and lemon juice. Increase the heat and swirl the pan back and forth until the butter has melted. Remove from the heat, add the rest of the parsley and tarragon, season with salt and pepper to taste and serve.

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