For the longest time I thought radishes weren’t really for eating but rather best for suited for being cut into delicate, diamond-faceted garnishes. The idea of cooking radishes never crossed my mind, not to mention I had no idea how to cook radishes or where to even start. But that was then and this is now. I have come far in the culinary world and now count delightfully peppery cooked radishes (and radish greens!) among my favorite vegetables.
Cooked Radishes Taste Totally Different Than Raw Radishes!
Don’t like raw radishes? Fine. But, don’t discount cooked radishes just because you don’t like the raw ones. Cooking totally mellows the zingy pungent flavor intrinsic to raw radishes while bringing out a subtle sweetness that is very easy on the palate.
Since I’m assuming most people consider radishes a garnish (like I did), I’m also guessing most people don’t give radish nutrition a whole lot of thought. Radishes are considered root vegetables and are exceptionally low in calories, but not in nutrients. Radishes are rich in vitamin C, antioxidants, detoxifying phytonutrients, flavonoids and blood-pressure-lowering potassium.
And, for whatever it is worth…according to a Chinese proverb, “Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees.” Since Andy is a doctor I’m not so sure I like that part about the “starved doctor”, ha! but anyway…
How to Cook Radishes in the OvenPrint
The easiest way to cook radishes is to roast them. Like other root vegetables, radishes take well to roasting. Even the hottest of radishes will emerge from the oven mild and creamy. And, nothing could be simpler than roasting radishes.
- Preheat oven to 425 degrees.
- Place the chopped radishes on a large baking pan or in cast iron skillet; drizzle radishes with oil, toss to coat, and season with salt and pepper to taste. Roast radishes for 25 minutes, or until desired doneness.
How to Cook Radishes Stovetop
Although roasted radishes are the easiest way to cook radishes, my absolute favorite way to eat radishes (and the radish greens!) is pan seared stovetop.
By the way, never ever throw the green radish leaves in the trash; the radish greens happen to be the most nutrient-dense part of the whole radish.
Radish greens contain a broad spectrum of nutrients including a very heft amount of calcium, a good deal of iron, and anti-aging antioxidants vitamins A, C and K.
Plus, they are absolutely divine when sautéed with lots of crushed garlic and a bit of extra virgin olive oil.
P.S. You can even toss raw radish greens into your green smoothies in place of kale. Just a thought 😉
Pan Seared Radish Greens
- 1/3 cup good quality balsamic vinegar
- 1 tablespoon cold pressed extra virgin olive oil
- 5 cloves garlic, crushed
- 1 bunch radish greens, rinsed and chopped
- Unrefined sea salt, to taste
- Coarsely ground black pepper, to taste
1. Place balsamic vinegar in a small saucepan and heat over low-heat; cook for 10 to 15 minutes, or until balsamic vinegar is thick and syrupy. Set aside.
2. Heat oil and garlic in a large heavy skillet over medium-high heat; when oil is hot add the radish greens and sauté 3-4 minutes, or until wilted. Season radishes with salt and pepper to taste. Drizzle reduced balsamic vinegar on top and set aside.
Skillet Cooked Radishes
- 2 teaspoons cold pressed extra virgin olive oil
- 1 tablespoon water
- 1 dozen medium-sized radishes, thinly sliced
- Unrefined sea salt, to taste
1. Heat the oil and water in a large heavy skillet over medium-high heat; add the radishes and cook about 5 or 6 minutes, or until soft. Season with salt to taste. Add the cooked radish greens to the skillet and toss radishes and radish greens together. Serve warm.