Radishes are not just for salads

By Olivia Fowler

For the Courier

Radishes are an early spring root vegetable that most of us associate with salads. They are peppery and usually bright red on the outside with a crisp white interior.

Radishes get pithy in texture if allowed to get too big.

The recipes offered this week are not especially familiar, because if you’re like most of us you just slice radishes up and mix them into a tossed salad.

You may be surprised to discover how good they taste cooked. Enjoy.


Radish Dip

  • 1 package (8 oz.) cream cheese, softened
  • 1/4 c. butter, softened
  • 1 c. finely chopped radishes
  • 1/2 c. finely chopped onion
  • 2 tsp. dried parsley flakes
  • 1/2 tsp. seasoned salt
  • 1 small head red cabbage, optional
  • Assorted fresh vegetables or crackers

In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least one hour.

To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a one-inch shell remains. Add dip; serve with vegetables or crackers. Yield: 1-1/2 cups.

Radishes and Avocado Dressing

  • 1/2 c. diced avocado
  • 1/4 c. cilantro leaves
  • 1 tbsp. lime juice
  • 1 tbsp. olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. hot sauce
  • 1 c. thinly sliced radishes
  • 1/2 c. halved grape tomatoes
  • 1 (5 oz.) package mixed baby greens
  • 1/4 c. pumpkin seeds

Place avocado, cilantro leaves, lime juice, olive oil, salt, and hot sauce in a blender; blend until smooth. Combine radishes, tomatoes, and mixed greens; drizzle with dressing. Top with pumpkin seeds.

Oven Roasted Radishes and Carrots

  • 1 bunch small to medium radishes, about 12
  • 12 baby carrots
  • 1 tbsp. olive oil
  • 1 tsp. dried thyme
  • Lemon half
  • Kosher salt and freshly ground black pepper

Preheat the oven to 450 degrees F.

Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.