(Courtesy Allotment Growing)
Right now I have a giant bowl of radishes sitting in my fridge and … I am tired of salads. There are only so many salads a person can eat.
Let’s face it, radishes are not the most versatile vegetable–they don’t cook very well and because they are so spicy, they stand out in a dish. So I decided to look around for other recipes, besides salads, that you can use radishes in. I found some promising options. Here they are:
1. Radish and Butter Sandwich
- 3 small radishes
1 slice best-quality dark or white bread
1/2 Tbs unsalted butter, room temperature
Fleur de sel, coarse salt, or sea salt
Cut the radishes into thin slices. Spread the butter on the bread. Fan the radish slices on top. Sprinkle with salt. Enjoy.
2. Citrus Radish Confit
- 7-9 summer radishes, trimmed, cut in thick slices
1/2 lemon, zest and juice
1/2 orange, zest and juice
2 Tbs granulated or caster sugar
2 Tbs butter
Salt and freshly ground black pepper
Water, to cover
1. Place all the ingredients into a wide shallow pan along with enough water to almost cover the ingredients.
2. Bring up to the boil, then reduce the heat and simmer gently for about 30 minutes, stirring from time to time, until all the liquid has reduced down to a few tablespoons of rich buttery syrup and the radishes are very tender. Serve warm (it reheats beautifully).Try it with fish, with meat, and even with bread and cheese.
3. Beef Tacos with Radish and Avocado Salsa
- 1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
6 large red radishes, ends trimmed, halved, thinly sliced
1/4 c chopped cilantro
1 Tbs chopped pickled jalapeno chile (like you get in the canned food section)
2 tsp freshly squeezed lime juice
1 tsp olive oil
Coarse salt and ground pepper
1 lbs skirt steak, cut crosswise into 3 pieces
1 Tbs ground cumin
8 corn tortillas
1. Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside.
2. In a medium bowl, gently stir together avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against surface of salsa (to prevent discoloring); set aside.
3. Arrange steak on prepared baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer steak to a cutting board; tent with foil, and let rest 5 minutes.
4. While the steak is broiling, stack and wrap tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in oven in lower third, 5 minutes.)
5. Cut steak crosswise into 2-inch-wide pieces; slice thinly on the diagonal. Dividing evenly, place beef on tortillas; top with salsa. Serve with lime wedges, if desired.