3 Recipes for using up radishes

Reader's Digest Editors 14 July 2022

Radishes are delicious in salads, but what to do if you find yourself with a surplus, and no mood for another salad? These three recipes have you covered. 

1. Radish, ham and goats’ cheese muffins

Radish muffins cooling on a grate

Serves: 12. Prep: 10 minutes. Cooking: 25 minutes

Ingredients

  • 260g flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp salt
  • 1 tsp garlic powder
  • 2 large eggs, beaten
  • 300ml buttermilk
  • 100g unsalted butter, melted and cooled, divided
  • 200g radishes, chopped
  • 100g ham, chopped
  • 125g goats’ cheese, crumbled
  • Black pepper

Method

  1. Preheat the oven to 190°C. Line a muffin tin with muffin cases.

  1. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and garlic powder.

  1. In a medium bowl, mix together the eggs, buttermilk and 70g of cooled, melted butter. Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the radishes, ham and goats’ cheese, reserving a handful of radishes.

  1. Spoon the batter into the muffin cases, filling each until about ¾ full. Top each muffin with a few pieces of the reserved radish, fresh-ground black pepper, and a spoonful of the remaining melted butter. Bake for 20-25 minutes, until just beginning to brown and firm to the touch.

2. Rosemary radish crisps

radish crisps on a white plate on a cloth t

Serves: 2. Prep: 5 minutes. Cooking: 30 minutes

Ingredients

  • 50g sugar
  • 1 tbsp fresh rosemary leaves, roughly chopped
  • 1 tbsp fresh thyme leaves, roughly chopped
  • Salt
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • 500g radishes, thinly sliced
  • 1 tbsp olive oil

Method

  1. Preheat the oven to 190°C. Line two baking sheets with parchment paper.

  1. In a small bowl, combine the sugar, rosemary, thyme, ½ tsp salt, paprika, and black pepper. Mix thoroughly then set aside.

  1. Place the sliced radishes into a microwave-safe dish. Microwave radishes on high for 2 minutes or until they soften slightly and begin to release some moisture. Spread the radishes out on paper towels. Blot to remove excess moisture.

  1. Transfer the radishes into a bowl and toss with oil until evenly coated. Sprinkle the sugar mixture over the radishes and toss again.

  1. Spread the radishes, in a single layer, onto the prepared baking sheets.

  1. Place the baking sheets into the oven and bake for 10 minutes, or until just beginning to brown and crisp up. Reduce heat to 150°C and bake for an additional 10-15 minutes.

  1. Radish crisps that are closer to the baking sheet edges will tend to crisp up faster than the middle ones. Remove those as they begin to crisp and brown and place onto a cooling rack. Repeat process until all the radishes are crisped up.

  1. Sprinkle additional salt over the crisps while still warm, if desired.

3. Roasted trout with radishes and peas

trout, radishes and peas laid out on a table with a half of lemon to sprinkle

Serves: 4. Prep: 10 minutes. Cooking: 15 minutes

Ingredients

  • 4 trout fillets
  • 4 tbsp extra-virgin olive oil
  • Salt and black pepper
  • 3 tbsp unsalted butter
  • 500g radishes
  • 350g frozen peas
  • 2 tbsp drained capers
  • 1 tbsp white miso
  • 1 tsp Dijon mustard
  • 1 tbsp dill, chopped

Method

  1. Heat the oven to 220°C. On a baking tray, brush the trout with 2 tbsp oil, season lightly with salt and pepper and arrange skin-side up. Roast until the fish is just opaque throughout, 8-10 minutes.

  1. Meanwhile, in a large frying pan, melt 1 tbsp of butter in the remaining 2 tbsp oil over medium-high heat. Add the radishes and season with salt and pepper. Stir occasionally, until golden and slightly softened, about 8 minutes. Add 2 tbsp of water, the peas, capers, miso and mustard. Cook, stirring to dissolve the miso and mustard, until peas are tender, 2-3 minutes.

  1. Add the remaining 2 tbsp butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in the dill.

  1. Divide the vegetables among plates or shallow bowls and top with the trout. Spoon the miso sauce on top and serve.

Recipes via loveradish.co.uk

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