the Pence family cookbook

Recipes Tagged with “radish”

Pea and Radish Salad

side dish peas radish vegetarian salad untested


  • Frozen peas, thawed
  • Radishes, thinly sliced
  • Spring onion, minced
  • 1/2 c. heavy cream
  • 1 tbsp. cider vinegar
  • 1/4 tsp. honey
  • salt and pepper


Combine the cream, vinegar, honey, salt, and pepper, and put in a jar. Shake for about one minute. Leave on the counter for an hour to thicken. Toss with peas and radishes.

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Pickled Radishes with Chiles and Ginger

side dish canning pickle radish untested


  • 2 bunches of radishes
  • 1 cup plain white vinegar
  • 1/2 cup sugar
  • 2 tbsp. kosher salt
  • 3 cups water
  • 2 fresh Thai chiles, split lengthwise
  • 4 garlic cloves
  • 1 small piece of ginger, peeled and cut into thin rounds


Wash and trim the radishes, leaving about half an inch of stem. Cut the radishes in half lengthwise and put them in a 2-quart jar with a lid. In a small nonreactive saucepan, combine the vinegar, sugar, and salt with water and bring to a boil. Cook for a minute to dissolve the sugar and salt completely. Remove from heat and let cool until warm. Add the chiles, garlic, and ginger to the jar and pour enough of the warm liquid over the radishes to completely cover them. Let cool, then cover and refrigerate for at least twenty-four hours and up to several weeks.

Garden and Gun, August/September 2012

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

side dish radish


  • 2 bunches medium radishes (such as red, pink, and purple; about 20)
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 teaspoon fresh lemon juice


Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Heat a skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Bon Appetit, April 2011