Radish recipes - FOX 32 News Chicago

Radish recipes

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Roasted Radishes
by: Custom Food Services & Consulting
Yield: 4 servings
prep time:  20 minutes

Ingredients
3 bunches small radishes with greens attached (washed well and the greens soaked to get rid of sand)
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
Fresh lemon juice from 1 lemon
The zest of 1 lemon
Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.

Directions
Pre heat the oven to 500 degrees F.
Soak the greens of the radishes well to remove any traces of grit and dirt. Strain and hold.
In a large ovenproof skillet, heat the oil. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 4-5 minutes. Transfer the skillet to the oven and roast the radishes for 15 - 20 minutes depending on the size of the radishes.
Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 5 minutes. Add the lemon zest then the lemon juice and season with salt and pepper to taste. Serve as a side or add chopped left over protein to make it a main dish.

Radish and Ginger salad

by: Custom Food Services & Consulting 
yield:4 servingss
prep time: 10 minutes

Ingredients
12 oz. trimmed fresh radishes (about 1-1/2 bunches), cut in wedges about 1/4 inch wide
1/2 cup fresh flat-leaf parsley leaves, chopped
3 to 4 TBS. sliced fresh chives, chopped
1 Tbs. peanut oil
1-2 TBS creamy peanut butter
¼ - ½ crushed red pepper flakes
2 Tbs. finely chopped crystallized ginger
2 Tbs. fresh orange juice
2 Tbs. fresh lemon juice
1 tsp. freshly grated lemon zest
Kosher salt and pepper to taste

Directions
Put the radishes, parsley leaves, and chives in a medium bowl.
Whisk together the peanut butter, peanut oil, crystallized ginger, orange juice, lemon juice, lemon zest, red pepper flakes and 1/4 tsp. salt. Let sit for a few minutes to let the juices soften the ginger, then whisk again. Pour the dressing over the radish-herb mix. Toss and mix well and let sit for 15 to 20 minutes, stirring frequently.
Season to taste with salt and pepper

 

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