Just about everyone could use more vegetables in their diet, and recipes with radishes can be a great way to add some. Radishes are low in calories and high in water, which means they can keep you hydrated while helping you to feel full. Radishes are also good sources of folic acid and vitamin C, and they can help you to get nutrients you need, like vitamin B6, potassium and iron. Additionally, they seem to be able to help with digestion, are low on the glycemic index, and may even have anti-cancer properties.
But how do you eat radishes? Here are some healthy radish recipes for you to try.
1. Radishes with Whipped Butter and Sea Salt
Fresh radishes have a great crunch and a wonderful, delicately spicy flavor. Because of this, sometimes the best radish recipes use the vegetable raw. Here is an amazingly simple, absolutely delicious way to eat radishes, courtesy of Williams-Sonoma.
- 1 stick of unsalted butter
- 3 to 4 bunches of radishes (about 32)
- 2-3 tablespoons of sea salt
To begin, your butter should be room temperature and your radishes should be cold. Whip your butter until it is light and fluffy. Then prepare your radishes by trimming away their stems and root ends. Serve the radishes alongside the butter and salt. Dip the radishes in the butter or spread a small dollop of the butter on top of them, then sprinkle with the sea salt. Delicious and easy!
2. Radishes with Creamy Ricotta
Real Simple has a lot of great radish recipes ideas, and this is certainly a great one. It only has a few ingredients, and while it does contain some fat, it has a lot of good nutritional qualities as well.
- 1 cup of ricotta cheese (preferably fresh)
- 1 tablespoon olive oil (extra virgin)
- 2 bunches of radishes (about 16)
- salt and pepper
Place your ricotta cheese in a bowl and drizzle the olive oil over the top, then season with about 1/8 teaspoon of salt and pepper (or to taste). Trim your radishes, then serve.
3. Hummus-Stuffed Pitas with Radish
So far our radish recipes have only had a few ingredients. This next one from My Recipes has a slightly more complicated ingredients list, but it still can easily be made for lunch.
- 1 teaspoon of grated lemon rind
- 8 ounces of plain hummus
- 4 whole-wheat pitas
- 4 green leaf lettuce leaves
- 1 1/4 cups English cucumber
- 3/4 cup radishes
- 1/3 cup red onion
- 1/2 cup crumbled feta cheese
- Freshly ground black pepper
To begin, cut your pitas and your green leaf lettuce leaves in half. Then, thinly slice the radishes, onion and English cucumber. Mix the grated lemon rind into the hummus, then spread it evenly inside the pitas. Place an equal amount of the lettuce, radishes, onion, cucumber and cheese in the pitas as well, then sprinkle with the freshly ground black pepper. My Recipes suggests serving with steamed sugar snap peas.
4. Oven Roasted Radishes and Carrots
While many people only think of eating radishes raw, this delicious cooked radish recipe from foodnetwork.com shows how versatile this vegetable can be. And with only five minutes of prep time and 20 minutes of cooking time, it’s quick and easy.
- 1 bunch of radishes (about 12)
- 12 baby carrots
- 1 tablespoon of olive oil
- 1 teaspoon of dried thyme
- salt and pepper
- half a lemon
To begin, preheat your oven to 450 F. Place the carrots and radishes together on a baking sheet. Cover with the oil and seasonings and mix well. Cook for about 20 minutes, or until the vegetables are cooked through (but ideally still slightly firm). When they’re ready, squeeze a bit of lemon juice over them and serve.
5. Thai Corn Chowder
Here’s another delicious cooked radish recipe from foodnetwork.com. Instead of roasting the radishes, though, you’ll be including them in a delicious, exotic soup. Be aware that this recipe is significantly more complex than the others.
- 4 ears corn
- 2 cups diced red-skinned potatoes
- 3/4 cup chopped scallions
- 2 tablespoons fresh ginger, grated and peeled
- 4 cloves garlic, smashed
- 8 black peppercorns
- 1 stalk lemongrass, cut into thirds (optional)
- 4 tablespoons unsalted butter
- 1 red jalapeno pepper, seeded and minced
- 1 can coconut milk (13.5 ounces)
- 8 leaves fresh basil
- 8 leaves fresh mint
- 4 radishes, thinly sliced
- 1/4 cup chopped fresh cilantro
- juice from 1/2 lime; lime wedges
- 1 tomato, seeded and diced
Begin by cutting the kernels of corn from the cobs and setting it aside. Next, boil the corn cobs, garlic, peppercorns, 1/2 cup of potatoes, 1/2 cup of scallions, and 1 tablespoon of ginger in 5 cups of water. If you’re using the lemongrass, smash it and add it as well. Bring it all to a boil, then let simmer for about 25 minutes.
When the broth has simmered for about 15 minutes, melt the butter in a different pot, then cook the remaining potatoes and season with salt. Cook until soft, then add the jalapeno and remaining ginger. After a minute, add the corn kernels and cook for about 3 minutes.
Strain the broth and throw away the solids. Add 2 cups of broth to the cooked vegetables, then simmer for another 10 minutes. Add the coconut milk, mint and basil. Remove from heat and add the cilantro, lime juice and radishes. Place diced tomato and remaining scallions on top. Serve along with the lime wedges.