One of my favorite early crop vegetables from the garden would have to be the radish. The spring radish has an especially tender texture and mild peppery flavor that is only found this time of year. Often we only think about the radish sliced on a salad or on a platter of crudités, but this cruciferous treat has other delicious applications. If you are a radish fan, roasted radishes are tremendous, if you have not tried them you certainly need to add them to your “to do” list. A new favorite of mine is the pickled radish. The combination of the brine with the peppery goodness of the radish, creates an amazing flavor sensation. Fantastic served on crostini, as a topping on a salad, in a sandwich, or as a complement to fish, the pickled radish will add an explosion of flavor to your table.

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Pickled Radishes

A new favorite of mine is the pickled radish. The combination of the brine with the peppery goodness of the radish, creates an amazing flavor sensation. Fantastic served on crostini, as a topping on a salad, in a sandwich, or as a complement to fish, the pickled radish will add an explosion of flavor to your table.

Course Side Dish

Cuisine Central European

Prep Time 20 minutes minutes

Servings 24

Author Christoph

Ingredients

• 1 bunch radishes
• 1 red onion
• 2 cups red wine vinegar
• 1 cup water
• 2 Tablespoons sugar
• 1 Tablespoon salt
• 3 - 4 dashes hot sauce optional

Instructions

• Thinly slice the radishes and onion using a mandoline or a sharp knife.
• In a jar combine all ingredients for the brine and shake to mix.
• Add radishes and onion and shake. Use a spoon if needed to make sure all of the vegetables are covered by the brine.
• Place the jar in the refrigerator for at least 4 hours before serving.
• Pickled radishes will keep for months in a tightly sealed container in the fridge.

Notes

Any vegetable can be pickled in this manner. Vegetables with high fiber content work best.

You can also adjust the brine to your personal taste by increasing or decreasing the sugar or salt.

Recipe from Anne Burrell

Often considered only for use in salads or on a crudité tray, the radish is also delicious roasted. This round red root takes on an unexpected mellow, rich flavor that works well with the taste and texture of the cauliflower when roasted. The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

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Roasted Cauliflower and Radishes

The stunning color combination of these two vegetables creates a flavorful dish that is also a visual treat.

Course Side Dish

Cuisine American, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 pound cauliflower cut into bite size pieces
• 1 bunch of radishes cleaned and cut in half
• olive oil
• salt and pepper to taste
• red pepper flake

Instructions

• I use my 13″ x 9″ shallow glass baking dish for roasting vegetables. I start by drizzling about 2 tablespoon of olive oil in the bottom of my pan. Next I add the cauliflower (cut into bite size pieces), and radishes (quartered or halved depending on size) to the pan and toss to evenly distribute the oil.
• The term roasting refers to cooking food uncovered, and at a high temperature. For this dish I set my oven to 400° F. Place the pan in the hot oven and roast for 20 minutes. Toss well to ensure even roasting. Return to the oven for another 15 – 20 minutes.
• When the cauliflower has taken on a light golden color, remove from oven and sprinkle with sea salt and pepper.
• A bit of red pepper flake adds a nice touch if desired.

Notes

Depending on your oven and the size of the vegetables you may require more or less roasting time.