Radishes are one of the most underused vegetables available today. There are so many ways you can use them, and if you are doing a paleo or low-carb diet, you would be surprised about the choices and radish dishes you can integrate into your diet.
Let us reintroduce you to the radish! It’s not just for salads anymore.
Radish tip: When storing, be sure you cut off the greens as soon as you get them home. The best way to store them is in a container filled with water in your refrigerator. They will last 1 – 2 weeks this way.
Quick appetizer – dip radishes in butter and add flakes of salt.
Trim off the greens and cut down your radishes to fit into a jar. Put washed radishes in a jar.
Bring to a boil: 1 c water, 1 tbls salt, 1 cup vinegar
To your jar of radishes add:
1 tbls pepper corns
2 tsp sugar
Pinch dry hot pepper (optional)
Pour liquid into jar.
Secure lid and place in refrigerator
Cut radishes in to and place cut side down oven safe skillet or baking sheet and drizzle with oil
Add some salt and roast in the over at 450 for 10 to 20 minutes depending on who done you want them to be.
You can sprinkle them with bacon and parsley.
Combine finely diced radishes, red onions, seedless cucumbers, pepper (optional), cilantro, squeeze of lime juice.
Asian radish chips
Slice a daikon radish into thin even pieces. A mandolin works great.
Toss with oil and some salt and bake in a 400 oven for 10 minutes. Keep a close eye on these because they can burn quickly.
For more information and ideas check out the website at www.indyfoodswappers.com