A Case for The Radish
They sit left behind on relish trays. They’re often by-passed in grocery store refrigerator shelves. The poor radish has gotten a bum rap.
There are at least five different varieties; but for now, I'll spotlight popular, red globe variety.
They are a great source of vitamin C and an excellent low calorie snack (only 12 calories in a half cup of radishes).
Radishes are root vegetables that are classified in cabbage and mustard family, thus their strong taste.
Most people eat them raw, with a little salt.
If you’d like your radishes to be a little crispier and a little less sharp in taste, put them in ice water for a couple hours before you plan to eat them.
There are also a number of ways to cook them. Boil a half inch of water, add sliced radishes, and then cover and simmer until tender, adding more water if necessary. Cook five to ten minutes.
To microwave, place a half pound of sliced radishes in a microwave safe dish with 1 tablespoon of water or broth. Cook for approximately four minutes.
If taste of raw radishes is a little too pungent for some, try them steamed. Their bright red skin will turn pink when steamed. The easiest way to steam them is to place whole radishes in a vegetable steamer and cook over boiling water until barely tender. Cook approximately eight to twelve minutes.