You can almost watch radishes grow: just four to eight weeks after sowing, you can pull the small red, white or pink tubers out of the ground and enjoy them. Edible are not only the radix (roots), from which the name is derived, but also the herb. Try our radish pesto, you will be amazed.

Radishes are also delicious in soup

Radish pesto

This pesto tastes great with pasta. Preferably use the leaves of freshly harvested radishes, as they taste particularly aromatic.

Ingredients for 4 persons:

  • 2 bunches of radish leaves
  • 1 cup sunflower seeds
  • 150 ml high-quality sunflower oil
  • 2 cloves of garlic
  • 5 tbsp Parmesan
  • 1 pinch of salt

Preparation:

  1. Wash and trim the radish greens and cut into rough strips.
  2. Peel and quarter the garlic.
  3. Roast the sunflower seeds in a little oil.
  4. Put the radish leaves with the garlic and all the other ingredients in a tall container and puree finely with the hand blender.

Radish soup with cream cheese

This hearty soup makes a light, warming dinner with fresh farmhouse bread.

Ingredients for 4 persons:

  • 2 bunches of radishes
  • 4 shallots
  • 1 tsp butter
  • 750 ml vegetable stock
  • 200 grams of cream cheese
  • 2 tablespoons sour cream
  • for decoration: some watercress

Preparation:

  1. Cut off the greens and roots of the radishes. Wash the tubers thoroughly and cut into small cubes.
  2. Peel and finely chop the shallots.
  3. Melt the butter in a saucepan and sauté about three quarters of the radishes in it.
  4. Deglaze with vegetable broth and simmer for ten minutes. The radishes should be soft but still have a bite.
  5. Add cream cheese and sour cream.
  6. puree soup. If it is too creamy, add some water.
  7. Add the remaining diced radishes to the soup and briefly reheat.
  8. Rinse the cress and pat dry.
  9. Spread the soup on plates and serve decorated with the greens.

tips

When buying radishes, look for crisp foliage. If this is wilted or discolored, the tubers are no longer fresh and have already lost a lot of their aroma. You should use the radish greens on the same day if possible. Wrapped in a damp cloth, the twisted small balls keep in the vegetable compartment for about three days.

Category:

Vegetable garden