RADISH SLICES RECIPES

RADISH TOP SOUP RECIPE | ALLRECIPES

Radish Top Soup Recipe | Allrecipes image

This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!

Provided by LAURA NASON

Categories Vegetable Soup

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
⅓ cup heavy cream
5 radishes, sliced

Steps:

Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Nutrition Facts : Calories 165.5 calories, CarbohydrateContent 17.9 g, CholesterolContent 31.6 mg, FatContent 9.3 g, FiberContent 3.2 g, ProteinContent 3.8 g, SaturatedFatContent 5.5 g, SodiumContent 688.1 mg, SugarContent 3.1 g

SWEET PICKLED DAIKON RADISH RECIPE | TYLER FLORENCE | FOOD ...

Sweet Pickled Daikon Radish Recipe | Tyler Florence | Food ... image

Provided by Tyler Florence

Categories condiment

Total Time 5 hours 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 1 quart

Number Of Ingredients 6

Ingredients

1 cup rice vinegar
1 cup water
1 cup sugar
1/4 teaspoon turmeric
1 pound daikon radish
1/4 cup kosher salt

Steps:

In a small saucepan over medium heat add the vinegar, water, sugar, and turmeric. Bring to a boil, stirring to dissolve the sugar. Remove from heat and allow it to cool.
Meanwhile, peel the daikon radish and slice into 1/4-inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.

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