Nutritional Notes: One cup of raw radishes contain 19 calories, 45 mg of sodium, 2 grams of fiber, 4 grams of carbohydrates and 1 gram of protein.
Preparation Cut tops from radishes as soon as possible. Wash radishes, dry and store in the crisper for up to four weeks.
Crispy Oriental Radishes
1 1/2 cups radishes, cut in half
1 tbl 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.
Roasted Radish and Roots
3 cups sweet potatoes, peeled and cut into 2" pieces
2 cups parsnips, peeled and cut into 2" pieces
2 medium red onions, peeled and quartered
12 oz. radishes
1 whole head of garlic, cut in half lengthwise
3 tablespoons olive oil
1/2 tsp. black pepper
1 tablespoon fresh or 1 teaspoon dried thyme
Preheat oven to 450°F.
In a large bowl put potatoes, parsnips, onions, radishes and garlic. Toss with olive oil, salt and pepper. Arrange vegetable in a single layer in a 15 1/2" x 10 1/2" roasting pan. Bake until vegetables are tender and golden, stirring occasionally, about 45 minutes. Arrange vegetables on a serving platter. Sprinkle with thyme and garnish with thyme springs if desired.