^^ Goal: To be drawn to radishes for reasons other than the vibrant pink color
I make a serious effort to try foods that I’m not really crazy about, because I know that it can take multiple exposures to a new food before one begins to acquire a taste for it. And life is just so more enjoyable when you aren’t picking around your plate, and can appreciate the subtle complexities of a varied diet. The current ingredient that I’m learning to
love like tolerate is radishes.
^^ First attempt: Radishes + Buttered Toast (when in doubt, start with butter)
Apparently, I have overestimated the rapid malleability of my taste buds. Because despite my numerous attempts to appreciate the distinctly peppery bite of this gorgeous, spring hued vegetable, I can’t seem to get past a meager acceptance of the flavor.
^^ Second attempt: Radishes + PB (because PB improves everything)
It’s time to change my approach. Rather than letting the radishes steal the show, I’m seeking out recipes where radishes play more of a supporting role, or have their sharp flavor mellowed through the oven. Below I’ve rounded up a few recipes from across the web (thank you, Pinterest) that look like a good place to start…
Spring Rotisserie Sandwiches with Radishes, Avocado, and Buttermilk Dressing from Whole Foods Market
Lentil Tacos with Tomato Radish Salsa from Chez Us
Watermelon Radish, Cara Cara Orange, and Goat Cheese Salad from Alexandra’s Kitchen
Radish Toasts with Edamame Spread from Vanilla & Spice
Roasted Radishes with Rosemary from Olive and Herb
What is your favorite way to enjoy radishes?
3 thoughts on “Ingredient to Master: Radishes”
Haha. I like this post. I’m not much for radishes either. You’ll have to let me know what works!
Have you tried the roasted radishes? I like them better that way. Otherwise, I fall into the radish-tolerater camp.
Not yet! But I definitely need to. Any favorite roasting seasonings?
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