Radish Recipes

I finally pulled up a good portion of the radishes early this week.  We have really enjoyed them sautéed because they acquire a nice mild, buttery taste.  I’ve done my best to write out the recipes for you.  Please note that all quantities and times are approximate.  (I really don’t measure very much when I cook.)

The inspiration for the first recipe came from Wheat-Free Meat-Free, but I did change it a bit.  Mostly, I cooked everything longer.

Green Beans and Radishes

  • 1 pound green beans
  • 1/2 pound radishes
  • 1 onion
  • 2 tablespoons butter or margarine
  • olive oil, salt, pepper
  • sunflower seeds if desired.

Wash and trim green beans.  Then blanch in boiling water.  Do this by bringing salted water to a boil and then adding the beans carefully.  I boiled them for about 6 minutes.  Rinse the beans in a colander.

Slice your onion and your radishes. I sliced the radishes thinly, and then cut the slices into half or quarter circles.  Melt butter or margarine over medium high heat.  Add the onions and sauté for 5 minutes.  Then add the radishes and sauté for another 5 minutes.  Add the green beans and keep sautéing, another 5 minutes.  If the vegetables look dry or start to stick, add some olive oil (and perhaps turn down the heat).  Season with salt and pepper.  Add a sprinkle of sunflower seeds if desired.

Turn the heat down to medium low and cook covered for another 15 minutes, stirring occasionally. Serve as a side dish.

My second recipe is still wheat free, but it is quite far from meat free.  Actually, my first choice for pasta would be a whole wheat pasta, but since I was serving this to the entire family, we went gluten free.  I tried some of the new corn pasta from Wegmans and it worked quite well.  It had a good taste and texture.

Pasta with Radishes, Peas and Bacon

  • 1 onion
  • radishes, about 1 3/4 cups, sliced
  • 2 cups frozen peas
  • 2 tablespoons butter or margarine
  • 1 pound bacon
  • 1 pound pasta of choice (we used corn flour penne)
  • Parmesan cheese if desired

Fry the bacon ahead of time and crumble.  Slice the onion and radishes as for the first recipe.  Then, like the first recipe, melt the butter and sauté the onions over medium high heat for 5 minutes.  Add the radishes and sauté for another 10 minutes.  Season with salt and pepper.

Turn the heat down to medium and add the peas and bacon.   (My peas had been sitting on the counter for about 10 minutes before I added them.)  Cook, uncovered for about 5 minutes, stirring frequently.

Turn the heat down to medium low, and cook covered for another 10 to 15 minutes, stirring occasionally.  During this time, cook your pasta according to the package directions.  Drain and rinse the pasta.  Then combine everything in one pot and make sure it is heated thoroughly.  Serve with Parmesan cheese if desired.

Even the boys liked it.

It turns out that radishes are good for you too.  They are a good source of dietary fiber, vitamin C, folate, and potassium.  Of course, they might be better for you without the bacon.





Leave a Reply

Your email address will not be published. Required fields are marked *

seventeen − 11 =