Radish - Hit Of The Season: Fry, Pickle, Bake

The first spring root crop is the radish. Useful, juicy, rich in vitamin C. We recommend eating it young right with the leaves!

The first spring root crop is the radish. Useful, juicy, rich in vitamin C. We recommend eating it young right with the leaves!

This spring it is very popular to pickle radishes. You can serve such an original snack with sandwiches, meat and poultry, complement a plate of other pickled vegetables. For a side dish, baked or fried radishes with sesame seeds are suitable. And in salads, finely chop fresh.

We present a selection of simple and interesting recipes with radishes. Into the piggy bank!

Simple appetizer with curd cream and radishes

 

For a fried egg for breakfast or for a snack, prepare a sandwich with radish, cottage cheese or cheese cream. Ready cottage cheese cream or granular cottage cheese mixed with chopped herbs, salt and pepper. Spread the mass on a slice of bread or toast. Lay thin circles of radishes and cucumbers overlapping on top, alternating vegetables.

 

Radishes and herbs can also be finely chopped and immediately mixed with cottage cheese.

Instead of curd cheese, you can finely grate yellow cheese and a boiled egg, mix them with mayonnaise and a clove of garlic passed through a press.

Quick vegetable salad

 

When time is running out, and you need to serve a salad, use this recipe. Simple and budget, besides, very easy to prepare.

Drain the can of canned corn, let the liquid drain from the grains in a colander. At this time, cut the radish and cucumber into thin strips or half rings. Chop a small bunch of dill. It is delicious to add thin half rings of blue onion to such a salad.

Salt and pepper the salad. Season with a spoonful of vegetable oil and squeeze a little lemon juice. Ready!

Pickled radish

 

The radish will marinate in a jar for five days. And the marinade is easy to prepare. Bring to a boil half a liter of water with 10 peppercorns, a couple of bay leaves, a teaspoon of salt and 10 g of sugar. If you like, add a spoonful of mustard seeds. Remove from heat and pour in 50 ml of table vinegar. Marinade is ready!

Put the washed cut radish (250 g) without tails and leaves in a sterilized jar, pour the marinade over it and screw on the boiled lids. Cool, then store refrigerated for 5 days. Try it in 5 days!

See a detailed step-by-step recipe for making pickled radishes here.

Fried radish

 

Serve an unusual garnish of fried radish with cutlets. To taste, such a radish resembles mushrooms or zucchini; green onions with sesame seeds will also do their job. When a large radish is in bulk, it is definitely worth frying.

So, rinse 200 g of radishes, cut off the tails and cut in half or quarters. Chop a small bunch of green onions and a couple of cloves of garlic. Heat a frying pan with a tablespoon of vegetable oil and fry half the onion, garlic and half a teaspoon of rosemary over medium heat. When the aroma appears, add radishes and a couple of tablespoons of sesame seeds to the pan. Fry, stirring, for 8-10 minutes. Then add half a teaspoon of Provencal herbs, the second half of the onion and salt to taste. Stir, cover and simmer for another 5 minutes. Ready!

A step-by-step recipe for cooking fried radish with a photo can be found here.

Curd terrine with radish

 

Serve a dense jelly-like creamy terrine of cottage cheese, herbs and radishes on rye bread or crackers. Great snack!

Rinse and peel 150 g of radishes, a bunch of green onions, parsley and dill. Chop everything with a knife.

Pour 1.5 tablespoons of edible gelatin into 120 g of cream and heat, stirring, until the latter is dissolved. Don't boil! Combine cream with gelatin with 400 g of cottage cheese. Add greens with radish, salt and black pepper to taste and a spoonful of lemon juice, mix.

Cover a small form with cling film and put the curd mass into it. Cover with cling film and press down. Refrigerate until completely set, 5-6 hours. Carefully select the finished terrine and cut into slices. Enjoy!

Terrine recipe with step by step photos.

baked radish

 

To prepare baked radishes, you need a few ingredients and only 5 minutes!

So, wash the radishes, cut off the ponytails. Cut the radishes in half or quarters if the heads are large. Put in a bowl, salt, pepper, add some mustard seeds or fennel seeds. Drizzle with olive oil, 2-3 tablespoons will be enough. If you like, add blue onion quarters or garlic cloves to the bowl as well. Mix with your hands.

Line a baking sheet with parchment paper and sprinkle on the radishes. Bake for 30 minutes at 180 degrees until soft. After 15-20 minutes from the start of baking, turn the radish over with a spatula. Let the baked radish cool slightly and serve.