That’s something my parents and grandparents, who also lived through the Depression, liked too: radish sandwiches. Only they would butter one slice of bread, and put mayo on the other. A hint of salt finishes it. I still make radish sandwiches to this day.
Otherwise? Raw and plain, with a little salt. Great healthy snack!
Try this:
Very thin slices of radish on a thin layer of cream cheese, on a slice of pumpernickel. Salt and pepper on the radish.
I like radishes well enough, but I never think to buy them myself. I’ve never had one cooked.
Encouraged by this thread, I had several radishes with dinner yesterday-- raw with salt. Quite good!
I remember as a kid trying radishes and they were hot-- these were mild. Different varieties?
My favorite way to eat them is sliced into thin slices, mixed in a salad with lots of fresh green lettuce and a little bit of chopped onions. Olive oil, wine vinegar, salt and pepper and mixed well. Beautiful spring food.
I just Googled “beef stew with radishes” and it appears that you’re supposed to use daikon radishes, not the round red variety. I’ve had daikon, and it’s usually available at my local grocery store. It’s milder than the red radishes, and they’re usually the size of large zucchinis. They can be eaten raw, or pickled, or cooked for that matter.
I’ve also only had them raw, and mostly ate them in salads, though I’d sometimes deliberately pick them out if they were whole. Pick them out and eat them, that is.
Better that celery, at least.
I grow radishes and they’re nice to have in the spring. Not really interested in store-bought ones.
One thing I find is that eating one a bit before dinner stirs up the old appetite nicely.
I rank raw radishes right up there with celery - just slightly to the south of cardboard. Never tried them cooked, however. Might make a big difference.
No and no.
You had me worried for a minute. I bought a couple of bundles of red radishes tonight for making tomorrow’s stew and then I saw your post.
But I did some googling on my own and apparently there are recipes that use red radishes so I’m going to proceed with my plan.
The experiment was a success. The radishes cook up very tender and taste kind of sweet. Their skins also lose their red color and turn white.
I love daikon radishes, too. I usually shred them raw along with carrot and toss them with a little vinegar. Serve them as a side salad with Asian food. They are also a necessary ingredient in bahn-mi.
Glad it worked! Next time I make beef stew, I may toss a couple in if I have them.
In Blackadder, Prince George talks about shoving a radish up your a*se.
To be honest, it’s probably the best thing to do with them. Unlike the Prince to make sense…
Daikon is best for this. Red Globe and Icicle are too small to even notice.
I like eating radishes raw with a little butter and salt.
Chopped into slivers, they also make an excellent garnish for refried beans.
I always keep the radish greens and use them to make green mole.
I’d leave out the salt but you’d definitely want the butter in this case.
Traditional Bavarian beer garden food:
Bread, Obatzda ( a camembert-style cheese kneaded with butter and flavored with salt, pepper, paprika powder, a drop of beer and some caraway) and salted sliced radishes. The spreadable, “hand-processed” cheese goes very well with the tangy veggies.
Who knew radishes were so versatile and beloved?
Maybe they will displace and drive out of existence that current noxious, disgusting universal garnish/decoration/additive: the evil cilantro.