Mary Ann's Blog
Ravishing Radish Revelations
July 13, 2012
No one in my family seems to like radishes as much as I do. I wait in anticipation for them to poke out of the ground in my garden.
They are often overlooked in grocery stores as just a ho hum item to add to a salad or carve into a radish flower garnish.
But these unassuming red beauties are powerhouses of healthy benefits. Did you know that they contain a lot of vitamin C and are a good source of calcium? They can help maintain good liver function too.
Radishes are a great snack choice because they are low calorie, contain no cholesterol and very little sodium. But don’t just throw them in a salad as an after thought, cook with them too.
You can roast, sauté, and grate radishes for some delicious sweet results. Cooking them tames their spicy taste.
One of my favorite ways to prepare them is to grate them on a cheese grater and combine them with milk, eggs and flour for radish fritters. Or if I am having a stir fry, I like to throw in a handful of thinly sliced radishes.
How about roasting them to serve with steak; just toss radish halves or quarters with olive oil and coarse salt. Transfer to a baking sheet and roast at 375F until fork tender. They are also very attractive when skewered with chunks of chicken, pork or beef for the grill. Add grated radish to your favorite cornbread recipe.
For a great way to serve them at a party, hollow out large size radishes and stuff them with soft mozzarella or cheddar cheese, tuna salad or a deviled egg mixture. And don’t forget to add them to your favorite coleslaw!
Radishes are not just for salads anymore!
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