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Radish


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7 replies to this topic

#1 liuzhou

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Posted 28 November 2013 - 08:41 PM

My local supermarket had radishes yesterday. We hardly ever get them here, so on impulse I bought some. Normally I'd just eat them with S+P or use in a salad, but they are slightly past their their best. Not as crisp as I would have liked. 

 

radishes (1).jpg

 

They have to be used quickly. Any suggestions? Thanks.



#2 Dakki

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Posted 28 November 2013 - 08:52 PM

Carve into flowers, use 'em to decorate a pate.


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This is my skillet. There are many like it, but this one is mine. My skillet is my best friend. It is my life. I must master it, as I must master my life. Without me my skillet is useless. Without my skillet, I am useless. I must season my skillet well. I will. Before God I swear this creed. My skillet and myself are the makers of my meal. We are the masters of our kitchen. So be it, until there are no ingredients, but dinner. Amen.

#3 Shelby

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Posted 28 November 2013 - 08:58 PM

I like roasted radishes.  Oil, salt and pepper about 10 mins in oven at 425.  My oven takes a bit longer though.

 

edited to add that I halve them or quarter them if they are bigger radishes


Edited by Shelby, 28 November 2013 - 08:58 PM.

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#4 Ttogull

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Posted 28 November 2013 - 09:12 PM

Same idea as Shelby - I like to grill them. Too bad you don't have the greens. Grilling/roasting the greens for so few minutes and adding to the root makes a fantastic dish.

#5 dcarch

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Posted 28 November 2013 - 09:35 PM

Pickle them.

 

dcarch



#6 liuzhou

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Posted 28 November 2013 - 10:57 PM

I like roasted radishes.  Oil, salt and pepper about 10 mins in oven at 425.  My oven takes a bit longer though.

 

edited to add that I halve them or quarter them if they are bigger radishes

 

I'm going to try that! Thanks!


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#7 Maison Rustique

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Posted 29 November 2013 - 08:14 AM

I made braised radishes for T-Day. Most people hadn't had them before and really liked them. Put in pan with just a little water and some butter--whatever seasoning you like. Cover and cook for a bit, then take lid off and let water evaporate, so they are just glazed with the butter. I put them around the turkey platter and they are so pretty and just delicious.


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Deb
Liberty, MO

#8 aLex_Cabral

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Posted 19 December 2013 - 09:18 AM

Soak them on cold water (whole) for
A couple of hours, it will bring back some texture