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Cooking with radish - 68 recipes

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By Chez_Alexander

Rate this recipe 4.3/5 (3 Votes)
Sliced Baguette with Radishes and Anchovy Butter 1 Picture
Details

Servings 8

  • 1/2 cup butter, room temperature
  • 2 or 3 anchovy fillets, finely chopped
  • 2 tablespoons fresh chives, chopped
  • Kosher salt, to taste
  • 16 1/2 " thick diagonal slices baguette
  • 10 radishes, thinly sliced on diagonal
  • Fresh chives, chopped, for garnish

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This delicious sliced baguette with radishes is only 4 Weight Watchers points! Now, THAT is my kind of power packed

Top rated Radish recipes

By

This recipe uses all part of the radish so you don't have to feel bad about food waste, which is a huge place! On t...

  • 3 bunches small radishes with greens attached
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
4.7/5 (3 Votes)

By

These feta and radish toasts are the perfect snack to serve for an afternoon tea or a party! They are a great varia...

  • 1 bunch watercress, thick stems discarded
  • Salt and freshly ground pepper
  • 8 (1/2-inch-thick) slices of peasant bread
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 8 to 10 radishes, thinly sliced
  • 6-ounces feta cheese (preferably goat), crumbled
4.3/5 (3 Votes)

By

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable

  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice
4/5 (1 Votes)

By

In a small bowl, using a hand mixer, beat 
the butter with the yogurt at medium speed until well blended and fluf...

  • 5 tablespoons salted cultured butter, at room temperature
  • 1/4 cup plain whole-milk yogurt
  • Coarse sea salt, for garnish
  • 3 bunches of mixed radishes with their greens (about 2 1/4 pounds)
5/5 (3 Votes)

By

Prepare the beef: Place in a heavy, zippered food storage bag

  • For the beef:
  • 1 pound beef sirloin, cut into 1 -inch cubes
  • 1/4 cup olive oil
  • 2 Tbsp. fresh rosemary, chopped, plus sprigs for skewers
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp. port
  • 1 Tbsp. freshly grated or drained bottled horseradish
  • 1 1/2 Tbsp. red wine or balsamic vinegar
  • For the horseradish dip:
  • 1 cup creme fraiche or sour cream
  • 2 Tbsp. freshly grated or drained bottled horseradish
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. salt
  • 2 Tbsp. chopped chives, plus more for garnish
5/5 (1 Votes)

By

Combine first 4 ingredients, stirring well with a whisk

  • 2/3 cup fat-free sour cream
  • 1/4 cup Dijon mustard
  • 2 tablespoons minced fresh tarragon
  • 2 tablespoons prepared horseradish
  • 1 (1 1/2-pound) beef tenderloin, trimmed
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons fresh lemon juice
  • 3 cups trimmed watercress (about 1 bunch)
  • 1 (8-ounce) French bread baguette, cut diagonally into 16 slices
  • 2 tablespoons capers
  • 1/2 cup (2 ounces) shaved fresh Parmesan cheese
5/5 (1 Votes)

By

Cook potatoes in boiling water until tender, about 8-10 minutes; drain

  • 6 medium potatoes, peeled and cubed
  • 1/4 c butter or margarine, melted
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 c sour cream
  • 2 Tbsp prepared horseradish
4.8/5 (14 Votes)

By

This beef stew recipe may take a while, but it is worth the effort

  • 3 pound boneless beef shoulder roast, chuck roast, or top blade, trimmed of excess fat and cut into 1-1/2- to 2-inch pieces
  • 2 ounces thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon grapeseed oil or vegetable oil; more as needed
  • Kosher salt and freshly ground pepper
  • 1 medium yellow onion, coarsely chopped, about 1 cup
  • 2 medium celery stalks, coarsely chopped, about 1/2 cup
  • 1 medium carrot, coarsely chopped, about 1/3 cup
  • 3 medium cloves garlic, minced
  • 1 tablespoon minced fresh sage
  • 1 cup dry red wine
  • 2 1/2 cups homemade or lower-salt store-bought beef broth
  • 2 cups parsnip pieces (halve lengthwise, core, and cut into 1-inch pieces)
  • 2 cups carrot, cut into 1-inch pieces
  • 2 cups small red potatoes, cut in half
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons drained prepared horseradish
4.5/5 (36 Votes)

By

From "First for Women - Magazine"

  • 8 cups trimmed kale
  • 2 med. shallots, chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1/2 cup radishes, chopped
  • 2 tbsp pine nuts
  • 1 tsp lemon zest
  • 2 tsp fresh rosemary, chopped
4.6/5 (20 Votes)

By

Cooking Light Recipe Calories: 220 Fat: 12

  • 5 teaspoons butter, softened
  • 1 tablespoon prepared horseradish
  • 1 tablespoon minced fresh chives
  • 4 (4-ounce) beef tenderloin steaks
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
4.6/5 (25 Votes)

By

An explosion of flavors. Fresh garden radishes mingle with red onions in a brine to create this amazing relish

  • 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)
4.7/5 (11 Votes)

By

leitesculinaria

  • For the venison loin:
  • 1 1/2 to 2 pounds venison loin, trimmed of all silver skin
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons finely chopped fresh herbs, such as thyme, marjoram, oregano, rosemary, savory, and/or parsley
  • 3 tablespoons olive oil
  • For the horseradish cream sauce:
  • 1 cup crème fraîche or sour cream
  • 2 tablespoons freshly grated or prepared horseradish, or more to taste
  • 2 teaspoons chopped fresh chives or parsley
  • Juice and zest from 1 lemon, preferably organic
  • Salt to taste
4.7/5 (13 Votes)

By

I work in a Section 23 classroom for kids with acute mental illness

  • 1 shallot
  • 2 1/2 tbsp white balsamic vinegar
  • salt to taste
  • 2 bunches radishes
  • 2 oranges
  • pumpkin seeds
  • 1/4 cup goat cheese
  • chives minced
  • olive oil to taste
4.8/5 (8 Votes)

By

In small bowl, combine the horseradish and lemon juice, and season with salt and pepper

  • 1/4 cup grated white horseradish, drained
  • 2 tablespoons lemon juice
  • salt
  • fresh pepper
  • 1 cup heavy cream
4.8/5 (8 Votes)

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