how can i use up lots of radishes?

Question

Hi, 

I have a ton of beauty heart radishes in my fridge from my CSA - OK, not a ton, but about 5 pounds. No, I am not kidding. My husband and I like them in salads OK, but we're getting sick of eating them raw. We tried roasting them and liked them that way, but we are sick of eating them that way too. 

What else can we do with our radishes? Bonus points for recipes that call for cooking them, and extra credit if it makes a soup or stew that I can freeze.

You're my only hope. Next step is a big ol' radish giveaway. Merry Christmas, Aunt Beverly, here are a bunch of lovely radishes.

Answer

Simple and tasty:
Tangy, buttery radishes

3 tablespoons unsalted butter
3 bunches red radishes (about 25) -- leaves, stems trimmed, rinsed and dry
2 teaspoons sugar, white or brown
1 tsp. good red wine vinegar
1 1/2 tablespoons snipped fresh dill
fresh ground black pepper -- to taste

Melt the butter in a medium-size skillet or saute pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally.

Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.

Answer

http://chowhound.chow.com/topics/627649
http://chowhound.chow.com/topics/615747
http://chowhound.chow.com/topics/304508
http://chowhound.chow.com/topics/285850
http://chowhound.chow.com/topics/405750
http://chowhound.chow.com/topics/420376
http://chowhound.chow.com/topics/425846

plenty of threads about pickled radishes as well if you search. enjoy!

Answer

You can make pickles from them and can them to eat later...Make a simple pickling solution of cider vinegar, salt, sugar, a couple crushed garlic cloves, crushed mustard seed, dill..add a cayenne pepper if you like heat; simmer for a few minutes then pour over a clean hot sterilized jar of radishes...seal and simmer in a water bath for 10 minutes....great with sandwiches and to add to a relish tray

Answer

Two ideas--grate or chop them fine, and saute in bacon grease with a little onion, salt and pepper. Think really crispy hash brown-ettes.

Throw them in a hot hot oven with a lot of other root vegetables, olive oil, salt and pepper and let them go for a while. Forty to fifty minutes until tender and brown. The transformation will surprise you.

Adding them to beef stew is another possibility.

I'm amazed how long those little suckers stay freshish. I'm just finishing the last of them from my CSA.

Answer

They're only a garnish for posole but they're an important one. And, hey!, they're a good reason to make some posole too! ;>

Answer

I once learned to marinate them raw in a mixture of white vinegar and sugar in a Chinese cooking class. They were wonderful, and I admit that I never really thought much about radishes until then.

Answer

if you pickle them, then eat the pickled radishes in a lebanese style -- with "toum" (garlic sauce) and roasted marinated chicken rolled up in some fresh pita or lavash bread. awesomely delicious! http://www.youtube.com/watch?v=BC68uDXvB84

Answer

First of all, if you remove the greens and put them in glass jars they will last at least a month. Also, don't throw away those greens, they are great sauteed with garlic and like any sauteed green can be frozen. Also add the greens to soups. 
http://chowhound.chow.com/topics/330866

I got into radishes a few years back and picked up every different idea I could find on the web

Radishes & Radish greens - Roasted, sautéed, pickled, , mashed, etc ...Radishically long. 
http://chowhound.chow.com/topics/291777

Chow has a recipe for bread and butter radishes that I keep meaning to try.
http://www.chow.com/recipes/10909

Not in that list, at a new French shop that makes wonderful sandwiches, in addition to lettuce and tomatoes, many of the sandwiches have a layer of sliced radishes, cucumbers and cornichons. It adds lots of flavor anda lovely crunch. 

Also, for some reason at that time, I wasn't successful in finding radish soup recipes. Those that I found were cream-based and that seems to defeat the low-calorie advantage of radishes. 

Anyway doing a quick Google, I found this French blog which has a cream soup made from the tops and also has good radish ideas such as shaving them over a goat cheese and walnut salad
http://www.kitchenfodder.com/2009/03/garbure-parisian-grocers-radish-soup.html

Check this post again in about two hours. I may turn up some radish soup recipes. It is time to revisit the search. 

Here's a soup recipe I found to start that uses the radish itself, not the leaves. It uses yogurt instead of the usual cream
http://www.cooks.com/rec/view/0,1848,150164-251201,00.html

Eliminating the heavy cream soup recipes, here's a few that I'll probobly try ... if any appeal to you and appeal, I hope you will report back 

Shrimp, Spinach & Radish Soup
http://www.inmamaskitchen.com/RECIPES/RECIPES/Soups/shrimp_spin_rad_soup.html

Asian radish soup
http://chetday.com/radishsouprecipe.htm

Answer

Did you see or did someone else link you to this? http://www.chow.com/recipes/10909

Answer

I just made a lovely soup with sliced radishes, chicken, potato, mushrooms, and onion.
I used fresh cilantro and some other spices.

Answer

Try Radish hash browns, Cucumber Radish Salsa, or pickle them! I googled "What can I make with Radishes and these recipes came up. All three are delicious.

Answer

Wow...a ten year old thread on radishes!

Grate a bunch and mix with butter and salt to spread on your breakfast baguette.

Add them liberally to almost any gratin.

Toss a few, halved or quartered, into a mix of roasted root vegetables. 

Top a Banh mi.

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