Colourful and “radishing”

By admin
13 December 2013

Carmen Niehaus, food editor for YOU, gives three yummy options for radishes.

KOS

A radish is all about the crunchy and beautiful deep-pink skin with white centre. It has a delightful taste and is deliciously mild to be eaten in raw form.  You can add it to sandwiches, salads or soups.

  • In a slaw

Great in coleslaw, the taste complements all the other raw ingredients perfectly.  Simply toss finely sliced radishes, green onion, cabbage and carrots in a bowl. For a delicious dressing mix buttermilk and lime together and throw over the mix.

  • As a pickle

With their crunchy texture radishes are ideal for a pickle or atchar, especially when used with oil and vinegar. Use a ¼ cup (60 ml) white vinegar, ¼ cup (60 ml) lemon juice, 2 tablespoons caster sugar, 500 g radishes, trimmed and thinly sliced, and mix well together.  Keep in the fridge and serve whenever you need it.

  • In pasta

In a pan fry butter and garlic together and mix in halved radishes. When it’s nicely infused add it to cooked gnocchi, blanched fava beans and peas, spinach and baby basil leaves. This makes for a quick and healthy meal.

carmenafter pics-Carmen Niehaus, food editor, YOU

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