Useful properties of radish are just awesome: it is an excellent source of vitamin C, contains substances that kill pathogens, and is also low in calories.
As told by personal chef Katie Simmons, radishes adds to dishes a spicy taste and a pleasant crunch, reports Rus.Media.
What to cook with radishes
Different varieties of radish is better to cook different unique ways, says Simmons. Here’s what to do with the most common types of radishes:
Radish “Cherry orchard”
This small round red radish is the most common, you will find it in most supermarkets. Slice the fruit thin slices and add to salads, sandwiches or burgers.
Also with this you can make radish chips and serve with hummus or other sauces.
Radish “French Breakfast”
This is a more long and oval fruits of radish, they are soft and crispy. Simmons recommends them to bake, then add to salads or as snacks. For roasting, lay the sliced vegetables on a baking sheet, season with salt and pepper, drizzle with olive oil and send in a preheated oven for a few minutes.
Daikon (Chinese) radish
“It’s good if you don’t want spicy food,” says Simmons about the long white Redist.
In addition, due to its shape it is easy to cut. This variety is good to add to broths and soups.
Black Spanish radish
Since this variety is very spicy, black radishes marinate, says Simmons.
Take about 40-50 washed radishes, fold in a large container, add half Cup water, one tablespoon of white vinegar, two tablespoons honey or maple syrup, two tablespoons of olive oil and salt and pepper. Bring to the boil and simmer for 10-15 minutes until the radishes are ready. Use for salads or dishes for the spicy taste.
How to choose radishes
Choose radishes with greens, the leaves should look healthy and fresh. The radishes themselves should be undamaged, bright, no mold.