Steamed Radishes and Radish Leaves

I never knew I could prepare radishes this way. I should have known earlier. What vegetables can't be steamed? Perhaps red radishes passes off too easily as raw or roasted in salads; and steaming just slipped my mind. Personally, I prefer steamed radishes much much better than roasted ones e.g. Roasted Radish and Fennel.

Steamed radishes is also very easy to prepare. Skin-on, steamed whole, for about 12-15 minutes.


Raw radishes add a peppery, satisfying crunch to salads while steamed radishes with skin-on actually taste sweet, with no traces of the sharp and peppery flavors even when the radishes are skin-on. I can eat eight to ten whole steamed radishes at one go! It is harder to consume that amount when used raw in salads.

Radishes are a good source of vitamin C and contains powerful antioxidant flavonoids - zeaxanthin, lutein, and beta carotene. Radishes are usually sold with the nutritious greens still attached at the tops. These leaves tops have a characteristic peppery, yet somewhat pungent flavor, similar to radishes. What is good about this dish is using up the entire bunch of radish with the greens at the same time. Isn't that the best case scenario in which fresh produce can be used as quickly as possible?



Steamed Radishes and Radish Leaves 
Ingredients:
1 bunch of red radishes with greens, separate the greens and roots and rinse them clean
[Dressing]: 1-2 cloves garlic minced, 1tbsp extra virgin olive oil, 1tsp organic apple cider vinegar, salt and black pepper

Directions: Blanch the greens in boiling water for 1min, set aside. Steam the radishes for about 12-15mins till tender. While steaming, make the dressing. Place the steamed radishes on the greens, and drizzle garlic-oil dressing over.





Sharing with Hearth and Soul

Tag: steamed radish

An Escape to Food on Facebook