Rich in vitamins and minerals, red radish brings especially vitamin C and selenium which help in particular to boost the immune system. And he has many other assets.
All round, a little elongated or egg-shaped, the red radish is tinged with pink, red or is sometimes bicolour. Depending on the variety, it has more or less spiciness. Red radish crunches raw with a little butter and salt. It is also tasted lightly cooked with a drizzle of olive oil.
For a healthy aperitif: dip radishes in cottage cheese seasoned with herbs or spices or in guacamole.
Mix radishes and add a little butter, salt and pepper. That’s it, an amazing cream to serve on grilled toasts.
Steamed or pan-fried for a few minutes, you can serve them with grilled fish or poultry.
To keep the nice radish color , pour some lemon juice into the rinse water.
Do not discard the tops . Cook them in a pan or pan with a little oil. To serve with a meat. Or mix them in a velvety version. Delicious !
Do not cook radishes for too long, otherwise you will lose all their vitamins and colors.
Better to eat them the same day because radishes tend to become softened quickly.
Did you know ? Contrary to what we think, the largest radishes are the least pungent. To privilege for the youngest ones.