Poor radishes are often an afterthought in cooking! Let’s change that!
Radishes are, to be technical, the bomb. They add a subtle peppery taste to whatever they are in, plus, they contain a good chunk of vitamin C, vitamin A, and fiber. They are about one calorie per radish too, and let’s be honest, they’re pretty!
Radishes have been around for quite some time, first seen in New England in the early 1600s, and they are part of the cabbage family, so they are in related to cauliflower, kale, broccoli, and cabbage. There are a ton of different ways to use them and add them to dishes…let’s look at a few!
One of my favorite breakfasts has to be avocado toast. I had it at a restaurant once, and they put lemon zest and lemon juice on top. It was so good! I added some radishes to up the nutrition profile of my breakfast, and it was quite good, if I do say so myself!
You can always smash your avocado, or even add some hummus for a bit more protein, but I highly recommend adding the radishes. They give a nice crunch to the toast, and the little bit of peppery taste is a great contrast to the avocado.
I used a mandoline to get the thin slices. Again, always use the hand protector thingamabob. It’s super useful for keeping all of your fingers right where you want them.
Not pictured here are the lovely radish greens that are also entirely edible and share the bulb’s peppery taste. Toss them in a salad or sauté them separately.
Don’t stop there though! You can roast your radishes with some fresh thyme or rosemary. Or, you can add them to a salad, or shred them and add them to a cole slaw. The possibilities are endless! Comment below and share how you use radishes!