Cooking Radishes

Photo: Tim Sackton – CC BY-SA 2.0 | cropped to square

BEFORE COOKING:

Immediately before cooking, trim the leaves and roots from the radishes.

COOKING:

Place the radishes into a small amount of cold water if you want their flavour and aroma to infuse the stock (e.g., when cooking soup). If cooking the radishes as a standalone dish, add them to boiling water – this helps them retain most of their juices. Cook the radishes for 7–8 minutes. Start timing once the water returns to a boil. Season immediately after the water boils (approximately 2 teaspoons per liter). It is also advisable to add a little sugar (about 1 teaspoon per liter). Cook with the lid on – this reduces cooking time and minimizes vitamin loss. To check if the radishes are cooked, insert a fork or knife. If it goes in easily, they are ready.

AFTER COOKING:

After cooking, drain the radishes. The cooking water, which contains nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve sprinkled with dill and drizzled with melted butter.

Enjoy your meal!