SWEET RADISHES RECIPES
SWEET PICKLED DAIKON RADISH RECIPE | TYLER FLORENCE | FOOD …
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
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.
ROASTED RADISHES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.
Nutrition Facts : Calories 88 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable
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ROASTED RADISHES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 88 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 88 calories per serving
- Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.
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- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
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- Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
- Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
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- Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
- Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.
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