You can almost watch radishes growing: just four to eight weeks after sowing, you can pull the small red white or pinkish-red tubers out of the ground and enjoy them. Not only the radix (roots), from which the name derives, are edible, but also the herb. Try our radish pesto, you will be amazed.
What tasty recipes are there for radishes?
Try these delicious radish recipes: Radish pesto with radish leaves, sunflower seeds, garlic and parmesan; Radish soup with cream cheese, shallots, sour cream and cress. Both recipes are easy to prepare and offer he althy, tasty dishes.
Radish pesto
This pesto tastes wonderful with pasta. Preferably use the leaves of freshly harvested radishes, as they taste particularly aromatic.
Ingredients for 4 people:
- 2 bunches of radish leaves
- 1 cup sunflower seeds
- 150 ml high-quality sunflower oil
- 2 garlic cloves
- 5 tbsp parmesan
- 1 pinch of s alt
Preparation:
- Wash the radish greens, clean them and cut them into coarse strips.
- Peel and quarter the garlic.
- Roast sunflower seeds in a little oil.
- Pour the radish leaves with the garlic and all other ingredients into a tall container and puree them finely with the hand blender.
Radish soup with cream cheese
This hearty soup makes a light, warming dinner with fresh farmer's bread.
Ingredients for 4 people:
- 2 bunch of radishes
- 4 shallots
- 1 tsp butter
- 750 ml vegetable broth
- 200 g cream cheese
- 2 tbsp sour cream
- for decoration: some cress
Preparation:
- Cut off the greens and roots of the radishes. Wash the tubers thoroughly and cut them into small cubes.
- Peel the shallots and chop finely.
- Melt the butter in a pot and sauté about three quarters of the radishes in it.
- Deglaze with vegetable broth and simmer for ten minutes. The radishes should be soft but still have a bite.
- Add cream cheese and sour cream.
- Puree the soup. If it is too creamy, add some water.
- Add the remaining diced radishes to the soup and heat briefly again.
- Rinse the cress and pat dry.
- Spread the soup onto plates and serve decorated with the greens.
Tip
When buying radishes, look for crisp leaves. If this is wilted or discolored, the tubers are no longer fresh and have already lost much of their aroma. If possible, you should use the radish greens on the same day. The twisted little balls, wrapped in a damp cloth, will keep in the vegetable compartment for about three days.
