Radishes are one of those foods that I want to like. They’re cute and red, easy to grow, cheap. But I haven’t developed an appreciation of them. I feel like I’m missing out.
What do you do with them besides slice them into salads?
There is a variety of radish called French Breakfast Radishes. They’re bigger than regular radishes and sort of elongated with more white than red on the outside. How do you work them into breakfast?
I love horseradish–are they related?
(Yeah, I could look this up in google, but I’m needing some lovin’, k?)
My wife baked some with a dinner not that long ago. Not sure what she did, but I liked them. Of course I was the only one, so I’ll probably never see them again.
I also have them sliced in salads, and I’ve seen (but never tried) them sold in “ready to steam” bags.
Put some plain red salad radishes on a plate. Put a little salt on the plate. Touch a radish to the salt. Eat it. Repeat.
I grew up watching my dad eat radishes like that. Consequently, that’s how I eat them. I don’t eat them too often, but when I do, that’s the only way.
I’ve been told that eating plain radishes with a little salt like that is common in France. My paternal great grandfather was French, so maybe that’s how it came down to me.
I also love horseradish. Not the white “horseradish sauce” stuff. Plain old prepared horseradish (which I think is just ground horseradish, vinegar, and salt). Put that on a sandwich, and it’ll clear your head right good.
I don’t know how – or if – horseradish is related to red salad radishes.
Radishes on tacos are excellent, as they have a bit of heat to them, and the flavor works well. They used to tear up my stomach, though, and make your burps smell like a rotting corpse.
Thanks, all! With bread and butter? Interesting. I never thought of putting them in tacos, but I can see where they’d add a little kick. Pickled sounds great!
I also eat them raw, with a little salt, like Bayard, Bayard’s dad, and apparently lots of French people. And in salads, of course. My mother would often put radishes on vegetable trays, along with carrot sticks and celery sticks. I sometimes take a little container of radishes and carrot sticks to work to snack on, as a healthier alternative to chips or a candy bar.
I always eat radishes raw. The notion of baked or steamed radishes seems deeply weird to me.
Great big bunches of radishes always show up at the farmers market here because they’re the first thing to grow. Afraid I don’t like them, though I can carve a radish rose that would win first prize. I’ve heard bread, butter, and radishes is a common way to eat them in France.
I don’t dislike them, but am not a fan either – find them rather dull. I’ve only had them as part of a mixed salad; reckon some suggestions in this thread, worth following up.
I love radishes, both raw and as an ingredient in cooking. I make an amazing Penne Arrabiatta using some grated radish as one of about a zillion ingredients.