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Radish Recipes of the Week - June 30, 2010 | |
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Radishes are root vegetables that resemble beets or turnips in appearance and texture, but have a distinct flavor. It is the root of a plant classified in the mustard family. Radish Serving Size (85g) Amounts Per Serving - % Daily Value Calories 15 Calories from Fat 0 Total Fat 0g - 0% Saturated Fat 0g -0% Sodium 25mg - 1% Cholesterol 0mg - 0% Total Carbohydrate 3g - 1% Dietary Fiber 0g -0% Sugars 2g Protein 0g Vitamin A 0% Vitamin C 30% Calcium 2% Iron 0% There are five main varieties of radishes. Red Globe This variety is the most popular in the United States and is the familiar looking red and white radish. It is small, round or oval shaped, sometimes referred to as "button" red radishes. They range in diameter from one to four inches (most commonly closer to one inch) and have a solid, crisp, flesh. Available year-round. Black This variety is turnip-like in size and shape, approximately eight inches long. Black radishes have a dull black or dark brown skin. When peeled, their flesh is white, quite pungent, and drier than other radishes. Black radishes have a longer shelf-life than most radishes, so they are available year-round, although the crop peaks in winter and early spring. Daikons This variety is native to Asia. They are very large, carrot-shaped radishes that are up to 18 inches long and weigh one to two pounds. Daikons have a white flesh that is juicy and a bit hotter than a red radish, but milder than black. Available year-round, but are most flavorful in fall and winter. White Icicles This variety is long, up to a half foot, and tapered. They have a white flesh that is milder than the red variety. Generally available year-round. California Mammoth White A larger variety than the white icicle, these radishes have oblong- shaped roots about eight inches long. Their flesh is slightly pungent. Generally available year-round. Selection: Radishes with their leaves intact are usually tied in bunches, while topped radishes are sold in plastic bags. If the leaves are attached, they should be crisp and green. Whether red or white, roots should be hard and solid, with a smooth, unblemished surface. Avoid soft or spongy radishes. Be sure to check bagged radishes for mold before purchasing. Black radishes should be solid, heavy and free of cracks. This variety is often found in Russian or Polish neighborhood stores. Daikons, found most easily in Asian markets, should be evenly shaped and firm, with a glossy, almost translucent sheen. Storage: If radishes were purchased with the leaves attached, remove the tops unless they will be served the same day. Place radishes in plastic bags, if they are not already packaged, and store in the refrigerator. Most varieties will keep up to two weeks in the refrigerator. Black radishes can be stored for months if they remain dry; store them in perforated plastic bags and keep in the refrigerator. Preparation: Scrub radishes and trim off the stem end and tip. You may peel the radishes or leave the skin intact. The skin is responsible for much of the pungency, so the black radish is most often peeled for those not accustomed to this variety. However, the red globe and white icicle radishes are rarely hot enough to warrant peeling. Small radishes can be served whole or chopped; while black and daikons are usually cut or grated. The most common uses for radishes are as a garnish or as an ingredient in a green salad. Recipes Radish Celery Salad3 servings, each serving equals two 5 A Day servingsIngredients: 1 cup Radishes; 1 cup Celery; sliced thin 1 cup Lettuce leaves; torn up Toss radishes, celery, and lettuce together. Top with your favorite dressing. Nutritional analysis per serving: Calories 15, Fat 0g, Protein 1g, Fiber 45g, Carbohydrate 3g, Cholesterol 0mg, Sodium 45mg. East Meets West Daikon Salad2 servings, each serving equals one 5 A Day servingIngredients: 10 oz daikon radish 3 Tbsp mayonnaise 1½ Tbsp soy sauce 1¼ - 1½ teaspoon mustard powder (any kind, but sharper is better) 1 12.5 to 13 oz can of tuna, packed in water 1. Cut daikon into matchstick-sized pieces and place in strainer. 2. Mix daikon with the tuna. Combine mayonnaise, soy sauce and mustard powder in a bowl and then fold into the daikon salad. Nutritional analysis per serving: Calories 272, Fat 7g, Calories from Fat 22%, Protein 43g, Cholesterol 55mg, Carbohydrate 9g, Fiber 2g, Sodium 925mg. Radish SoupServes 4, each serving equals two 5 A Day servingsSource: Radish Council Ingredients: 5 cups chicken stock 1¼ cup rice vinegar 2 Tbsp sugar 1¼ tsp cayenne pepper 1¼ tsp ground (dried) ginger 1 pound raw shrimp, peeled and deveined 1½ cups sliced radishes, 1½ cups spinach leaves, shredded 1 cup thinly sliced green onions In a large saucepan over medium heat, bring stock to a boil. Stir in vinegar, sugar, cayenne and ginger. Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes. Turn off heat, stir in radishes, spinach and green onions. Cover and let stand 2-3 minutes before serving. Nutritional analysis per serving: Calories 371, Fat 6g, Calories from Fat 13%, Protein 39g, Carbohydrates 41g, Cholesterol 41mg, Fiber 5g, Sodium 1263mg. |
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