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How to Cook with Sweet Potatoes,How to Cook with Radishes

Radishes are a versatile vegetable with a peppery flavour and satisfying crunch. They're commonly used raw in salads, but you can also cook them in a variety of ways to bring out their natural sweetness and mellow their spiciness. You can roast, sauté, pickle, or even grill them for unique flavour combinations.

Selecting radishes:

  • Look for bright, firm radishes with smooth, unblemished skin. Avoid those with cracks or softness.
  • Types of radishes: The most common is the red radish, but there are also other varieties like daikon (white radish) or watermelon radishes, each with a slightly different flavour profile.

Preparing radishes:

  • Raw: Simply trim the ends and slice or chop them into rounds or sticks. They’re great for salads, snacks, or garnish.
  • Cooked: Peel if you prefer, although the skin is edible. Radishes become milder and sweeter when cooked, so roasting, sautéing, or even grilling can be a great way to enjoy them in a different form.
Recipes

A sweet and mellow way to enjoy radishes.

Ingredients:

  • 1 bunch of radishes, trimmed and halved
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme (or fresh if you prefer)
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method:

  1. Preheat your oven to 200°C (180°C fan-forced).
  2. Toss the halved radishes with olive oil, garlic powder, thyme, salt, and pepper.
  3. Spread them evenly on a baking tray in a single layer.
  4. Roast for 20-25 minutes, turning once halfway through, until tender and slightly caramelised.
  5. Garnish with fresh parsley and serve as a side dish.

Pickling radishes gives them a tangy and crunchy flavour that’s perfect as a side or topping for tacos, sandwiches, or salads.

Ingredients:

  • 1 bunch of radishes, thinly sliced
  • 1 cup white vinegar (or apple cider vinegar)
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 garlic clove, smashed
  • 1/2 tsp mustard seeds (optional)
  • 1/2 tsp black peppercorns

Method:

  1. In a small saucepan, bring the vinegar, water, sugar, and salt to a boil, stirring to dissolve the sugar and salt.
  2. Once the mixture comes to a boil, remove from heat and add the smashed garlic, mustard seeds, and peppercorns.
  3. Place the sliced radishes in a jar or container, and pour the hot pickling liquid over them.
  4. Let the radishes cool to room temperature, then refrigerate for at least 2 hours (they’ll last up to a week in the fridge).
  5. Serve as a tangy snack or topping for tacos and sandwiches.

A delicious and unique toast topping, perfect for breakfast or a light lunch.

Ingredients:

  • 4 slices of whole-grain or sourdough bread, toasted
  • 6-8 radishes, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1 tsp honey
  • Salt and pepper to taste

Method:

  1. Toast the bread slices to your liking.
  2. Drizzle the toasted bread with olive oil and spread a thin layer of honey on top.
  3. Top with thinly sliced radishes and crumbled feta cheese.
  4. Season with salt and pepper to taste and serve as a simple, delicious snack or light meal.

Storing fresh radishes:

  • In the fridge: After purchasing or harvesting fresh radishes, you should store them in the fridge. Place them in a produce drawer or in a ventilated plastic bag or container. They can stay fresh for about 1-2 weeks when stored this way.
  • Removing the tops: If the radishes come with their greens, it's best to remove the greens before storing them. This is because the leaves draw moisture from the roots, causing the radishes to wilt faster. You can store the radishes in the fridge with the tops off, and store the greens separately in a plastic bag to prevent wilting. Radish greens typically last only 2-3 days but can be used in cooking as mentioned earlier.
  • Hydration tip: To extend the shelf life of radishes, you can place them in a shallow bowl of cold water in the fridge. This helps keep them crisp. Change the water every 2-3 days.

Tips for cooking with radishes:

  • Raw radishes: The most common way to enjoy radishes is raw, which allows you to fully experience their crunchy texture and peppery flavour. Simply slice them thinly or chop them into sticks and add them to salads or eat them as a snack with a little dip. Radishes are also a great addition to sandwiches and tacos for some added crunch.
  • Cooking radishes: When cooked, radishes lose some of their peppery bite and become milder, slightly sweet, and tender. Cooking methods like roasting, sautéing, or grilling work wonderfully to soften their flavour while preserving their crisp texture.
  • Roasting radishes: Roasting radishes at a high temperature (around 200°C) can turn them into a sweet and tender side dish. Just toss them in a little olive oil, salt, and pepper, and roast until they caramelise. They become much milder with a nutty sweetness, similar to roasted carrots or turnips.
  • Sautéing radishes: To sauté, heat a bit of oil in a pan and cook the radishes until they soften, usually 5-7 minutes. You can add garlic, fresh herbs, or a little bit of balsamic vinegar to enhance their flavour.
  • Pickling radishes: Pickling radishes gives them a tangy and refreshing twist. Simply slice the radishes and place them in a jar with vinegar, water, sugar, and a pinch of salt. Let them sit in the fridge for a few hours for a quick pickle, or longer for a more intense flavour.
  • Radish greens: Don’t throw away the leafy greens! Radish greens are edible and packed with nutrients. You can sauté them with garlic or toss them in salads, soups, or stir-fries. Just wash them well before use, as they can be gritty.
  • Pairing flavours: Radishes have a peppery, slightly spicy flavour that pairs well with creamy, tangy, or sweet ingredients. Try combining them with avocado, yogurt, cheese (like feta), or citrus fruits like lemon. Radishes also work well with herbs such as dill, parsley, and cilantro.