This cousin to cabbage is a super vitamin C source and lots of calcium too! Growing underground they pick up some trace minerals too and ease digestion.
CINCH: Sliced radishes with a smear of softened butter and salt – few things are better!
SIMPLE: RED RADISH ROAST Wash and trim radishes. Toss with olive oil and crushed garlic (not much), chopped parsley and s&p. Line a baking sheet with foil and roast radishes in a single layer at 475 degrees for 15 minutes. Serve with softened goat cheese as a fresh appetizer.
SENSATIONAL: RADISH & ROOT SOUP Melt 1/2 stick butter in a soup pot and add 6 garlic cloves, coarsely chopped. Saute briefly and add 4 cups stewed tomatoes, 4 cups chicken broth and 2 tsp dried tarragon and s&p. Simmer for 30 minutes then remove from heat and cool slightly. Puree in a blender until smooth and return to the pot. Meanwhile, blanch* 2 large bunches or washed and trimmed radishes, 1 bag “baby” carrots, and a dozen tiny new potatoes. Snap peas and/or asparagus tips are nice green additions, also blanched. Slowly stir 1 cup half & half into the pureed broth base, add the vegetables and reheat. Serve garnished with thinly sliced fresh basil leaves.*To blanch vegetables, bring a pot of salted water to a boil. Drop the vegetables in and cook until just crisp-tender then remove with a slotted spoon to a bowl of ice water. Blanch each type of vegetable separately as they will require different cooking times.
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Wow! When I was a kid, we grew radishes (millions of them) and since our family cook had no idea what to do with them, a few were placed by our plates each evening to take like pills. This year’s radishes (a modest row)are going to be buttered, roasted, and souped! And if these recipes are as good as they sound, I may go back to growing millions…stay tuned.