Creamed Radishes Food

ROASTED RADISHES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
• Halve the radishes lengthwise and place them in a bowl. Toss with the olive oil and season with salt and pepper.
• Transfer the radishes to the prepared baking sheet and bake until tender and a little golden, about 20 minutes. Sprinkle the lemon juice on top and serve immediately.

CREAMED RADISHES

Steps:

• Wash, pare, and slice the radishes.
• Boil until tender.
• Melt butter in seperate saucepan.
• Whisk in flour.
• Add in milk, salt, and pepper.
• Bring to a boil.
• Combine radishes and sauce and serve.

CREAMY RADISH DIP

Steps:

• In a small bowl, combine the radishes, sour cream, onions and salt. Serve on crackers.

PAN ROASTED RADISHES IN BACON CREAM SAUCE

Steps:

• Wash the radishes, trim the stems and roots and cut in half.
• Heat the butter and bacon grease in a skillet over medium heat. Add the radishes, tossing to coat in the butter along with the salt and pepper.
• Cook the radishes for 15 minutes, stirring occasionally until browned and softened.
• Next add the chopped garlic, stir and cook one minute more.
• Add the broth, cream, rosemary, parmesan cheese and bacon to the skillet, stirring to combine with the radishes.
• Cook for 7-8 minutes over low heat until the sauce has thickened. Check to see if more salt and pepper are needed, then serve immediately.

RADISH AND CUCUMBER SALAD

Steps:

• Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
• Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
• Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

STUFFED RADISHES

Steps:

• Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water. In a bowl cream the cream cheese, stir in the olives, the capers, the minced parsley, and salt and pepper to taste, and transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept covered and chilled.

RADISHES IN CREAM

Steps:

• Mix dressing ingredients together.
• Toss with sliced radishes.
• Garnish with chives and serve in lettuce leaf "cups", if desired.