There are some people that don’t need to know how to cook radishes, they just snack on them raw like apples. For many of us, however, they can be hard to love, a little too tough, funky, and astringent to welcome into your kitchen without some help. If you’re one of these people, here are our top 4 ways to turn these roots into truly rad recipes:
Pickle them! Radishes tough texture and bitter flavor make them perfect candidates for a quick pickle. If you’re flat out stumped by radishes or just eager to try pickling, this is a recipe for you! Get pickling!
Braise them! Both Chinese and Japanese cuisines embrace braising radishes to tame their texture and earthy funk and you should do the same. Braised radishes end up sweet, savory, and hearty, and are a great addition to, or substitute for, potatoes in your next veggie stew. Braise the roof!
Sauté them! Even Imperfect employees have radish reservations, but after we saw how chef Charlie of Tender Greens in SF turned tough radishes sweet and buttery after 10 minutes in a sauté pan, we were converts. Don’t forget to squeeze lemon juice over the radishes once they’re off the heat. It makes a huge difference. Slay with the sauté pan
Roast them! To get a similar sweet flavor to sauteéd radishes, without babysitting a pan, just toss them in the oven. For fool-proof radishes at home, just cut them into uniform pieces (we like quarters) and toss into a 375°F oven and cook until golden and tender, about 20 minutes. Roast away!
- Slice them super thin and then throw them in a salad. Bada bing, bada boom.
One last tip: If you buy your radishes with the tops attached, hang on to them! Radish greens are peppery, delicious, and really good for you. Treat them like arugula and dress with lemon juice and salt and serve as a side salad. Serve them alongside your cooked radishes and savor this unique root vegetable for the delight that it is!