Learn To Cook With Vegetables

You might be amused to note that the homely radish, which in many circles is considered merely decorative, is actually quite tasty and can be a great ingredient in its own right! The first thing you need to think about when you are looking to integrate radishes into your regular diet is that there are many different types.

The Cherry Bell is the most common type of radish found in the supermarket. This radish has a red skin and a white interior. It is tasty and flavorsome. Champions have a similar coloring but are milder in taste. Plum Purple radishes stay crisp for longer and are great served as part of a sandwich filling. The black radish, also called the spanish black radish is dry, pungent, and white inside. It is larger than a regular radish and resembles a turnip. Spanish black radishes have been used since the time of the pharaohs.

Some people enjoy eating raw radishes and others like to use them in sandwiches or salads. If you are using a mild type of radish, you can slice it up and serve with mozzarella or cheddar and unsalted butter on slightly spicy bread to make a wonderfully flavorsome sandwich.

Because radishes are so small, they make better side dishes and garnishes than full dishes but there are many ways to use them. You might want to sprinkle some radish slices over a California melody soup or clam chowder for taste and color.

Similarly, due to their high water content and crunch, you can add some chopped radishes to your stir-fry. If you are looking for a way to add radishes to a main course, brush radishes that have been cut in half in olive oil and bake for about 15 minutes; then use them to bring some color and spice to your chicken or roast beef.

Have a look in the international section of your supermarket too. You might find daikon radishes, which are large white tubers. These are also known as Japanese radishes and are a lot milder than their North American and European counterparts, although still as tasty.

One Southeast Asian dish calls for daikon and carrots to be grated together and then mixed with shredded chicken, before the whole salad is tossed using a white vinegar and sugar dressing. Similarly, you can choose to pickle whole slices of daikon as well, using a solution of your favorite type of vinegar, sugar, salt, and pepper. The longer you wait before eating, the stronger the daikon will taste, but even after eight hours, you'll have a tasty treat.

Cooking with radishes is both easy and an international experience. The next time you are shopping for food, pick up a bunch of radishes and see what wonderful recipes you can use these delicious vegetables in the next time you cook.

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