The cooked radishes are tasty, cooking them makes their spicy flavor mellow and turns them tender inside and slightly crispy outside. Perfect to accompany any type of main course, stewed or roasted, they take on a beautiful pink color and surprise you with their original taste.
Radishes do not need peeling, their outer skin is thin and of the same texture as their white interior. Read here for possible contraindications of radishes.
If you wonder how to cook radishes, read below for all possible cooking techniques. If instead, you prefer to eat them in salads and raw, here are all the variations to prepare them.
Seasonality of #radishes – from March to November (during the warmer months they are hard to find).
RECIPES with radishes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Healthy
- Energy 28.75 (Kcal)
- Carbohydrates 3.57 (g) of which sugars 1.87 (g)
- Proteins 0.71 (g)
- Fat 1.50 (g) of which saturated 0.23 (g)of which unsaturated 0.07 (g)
- Fibers 1.61 (g)
- Sodium 232.88 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cooked radishes
Optionally add one or more spices: curry, oregano, paprika, chili pepper, or thyme.
- 1 bunch radishes (round red, white, yellow, purple)
- to taste extra virgin olive oil (or peanut oil)
- to taste salt
- 1 clove garlic (optional)
Tools
- Cutting board
- Knife smooth blade
- Pan non-stick d. 20 cm
Cooked radishes
Wash and prepare the vegetables
With a smooth-edged knife, cut off the radish leaves (here are some recipes to avoid waste) and the thin root.
Alternatively, you can choose to keep the root and the start of the leaves.
Wash well with water to remove all soil residues.
Pan-roasted
Slice the radishes in half and place them in a small non-stick pan with a drizzle of oil and a pinch of fine salt.
Optionally, add a garlic clove; make sure to remove it as soon as it starts to brown to prevent the dish from becoming bitter.
If desired, season with your favorite herbs or spices.
Cook for about 10 minutes, turning them periodically for even cooking.
Serve the cooked radishes with freshly ground pepper, chives, or fresh parsley.
Alternative pairings for cooked radishes
use half a tablespoon of coconut oil (for vegans) or traditional butter (for vegetarians)
for a sweet and sour flavor, add half a tablespoon of sugar or maple or agave syrup (for vegans) or honey (for vegetarians) during cooking
Oven-roasted radishes
Prepare using the same procedure as above, then cook in a preheated static oven at 392°F (356°F if fan-assisted) for about 15 minutes. Stir a couple of times to ensure even cooking and browning.
Microwave-cooked radishes
Cook in the microwave, whole or in pieces as preferred, until they become soft. Once ready, season with salt, oil, and vinegar.
Boiled radishes
Cook in pieces, covered with milk and a knob of butter until the liquid is almost completely absorbed.
In the omelet
Add them to the omelet: raw and thinly sliced.
Pasta or risotto with radishes
Risotto with radishes and anchovies
Risotto with radishes and speck
Pasta with cherry tomatoes and radishes
In recipes for CHILDREN
Radishes, being round and colorful, are perfect for creating animal shapes to serve to the little ones. Or to decorate their dishes by cutting them into slices or half-moons. Let your imagination run wild!
