Here are some radish cooking tips from Chef Nancy Berkoff, EdD, RD:
- Microwaving: Place 1/2 pound (about 3/4 cup) sliced radishes in a microwaveable dish with 1 Tablespoon of water or broth. Cover and cook until tender. Cooking time: four minutes on HIGH.
- Steaming: People who find raw radishes too spicy may enjoy the milder taste of steamed radishes. Cooked radishes will keep in the refrigerator for 4-5 days, so prepare extra. Steamed red radishes will turn pink. Place whole radishes in a vegetable steamer and cook over boiling water until barely tender. Shredded daikon can also be steamed, cooled, and added to salads. Cooking times: for whole radishes in a steamer, 8-12 minutes; for shredded daikon, five minutes. • Stir-frying: Sliced radishes or thin strips of daikon combine well with other vegetables, tofu, or vegan “meat” alternative in stir-fries. Be careful not to overcook the radishes so that they retain most of their crispness. Cooking time: 3-5 minutes.
- Roasting: Preheat your oven to 400 degrees. Scrub radishes and remove greens. Place on an oiled baking sheet and allow to roast until just soft. This helps to sweeten radish “heat;” and makes a wonderful side vegetable. If your barbecue or grill is already hot, make a foil packet of radishes and allow to roast over the coals.
- Quick Pickle: When all the pickles are gone from your store-bought pickle jars, cut cleaned and de-greened fresh radishes in quarters, and place in the remaining pickle brine. Refrigerate and enjoy your radish pickles!