Sustainable Agriculture Project
Radishes
Baked Radish Chips
Makes 1 serving.
INGREDIENTS
10 radishes
1 tsp chili powder
1/2 tsp garlic salt
1/2 tsp paprika
DIRECTIONS
1. Thinly slice radishes
2. Steam in microwave for 5 minutes
3. Put in bowl with spices; stir
4. Bake at 350 degrees for 10 minutes, flip the chips, and bake for another 10 minutes.
Radish Tart
Makes approximately 6 to 8 servings.
INGREDIENTS
1 cup all-purpose flour
½ cup cold butter
1 cup shredded Edam, Gouda, or Gruyere cheese, divided (Cheddar is also acceptable)
1 cup heavy cream, divided
4 egg yolks
¼ teaspoon salt
½ to 1 small bunch of red radishes
DIRECTIONS
1. Preheat oven to 425° F (220° C).
2. Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in 1/2 of the cheese. Pour in 1/4 cup of the cream; toss the mixture with a fork until all parts are moistened.
3. Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.
4. Bake the pie shell for 10 to 12 minutes. (The sides will slip down a little during baking.) Cool on a wire rack.
5. Lower the oven temperature to 325° F (160° C).
6. Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the 3/4 cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie.
7. Bake for 20 to 25 minutes, or until set.
8. Remove the pie from the oven, cut it into wedges, and serve it hot.
Radish, Butter and Bread Sandwich
Makes approximately 8 to 10 serving.
INGREDIENTS
1 bunch (approximately 2 dozen) small, firm, fresh radishes
8 slices best-quality dark or white bread, cut into quarters
1/2 cup unsalted butter, room temperature
Fleur de sel, coarse salt, or sea salt
DIRECTIONS
1. Wash (don't peel) and trim radishes; set a dozen or so tender, fresh leaves aside.
2. Place the washed whole radishes in a plastic container; fill container with enough water to cover the radishes, add 4 to 6 ice cubes, and refrigerate for at least 1 hour.
3. Just before serving, thinly slice radishes into rounds (sliced paper thin like translucent sheets of ice). Each radish round should be tipped with color. Chop or sliver radish leaves.
4. Spread one side of each piece of bread generously with butter. Top with some chopped radish leaves and then cover with the slices of radishes.
5. Serve, offering the salt at the last minute before eating (let each guest sprinkle their own salt on top of the radish slices). NOTE: This is a great place to use your Fleur de sel.
Wild Rice Salad with Radishes
Serves 2.
INGREDIENTS
1 cup dry wild rice
4-5 radishes, ends trimmed, sliced thin
1 large carrot, peeled, sliced thin
handful fresh parsley, chopped
1 cup cooked chickpeas (I use canned beans, rinsed and drained)
3 tablespoons olive oil
1-2 tablespoons raw apple cider vinegar (could use red wine vinegar)
1 teaspoon dijon mustard
pinch of celery seed
pinch of red pepper flakes
freshly ground black pepper
DIRECTIONS
1. In a medium saucepan, bring 2 1/2 cups of salted water to a boil. Add rice, cover and gently simmer on low heat until water is absorbed, about 30 minutes. Fluff with a fork and let cool.
2. Prep veggies and place in a large bowl. In a small bowl, thoroughly whisk the dressing ingredients.
3. Add cooked and cooled rice to the bowl with the veggies. Pour dressing over the top and toss to combine.
Page last modified January 17, 2013
