Cream of Radish Soup


4-6 cups black radishes, peeled & sliced

1 cup onion, chopped

2 tbsp. butter or margarine

3 tbsp. all-purpose flour

2 bsp. butter or margarine

3 cups lowfat milk, warm

2 tsp. salt

1/4 tsp. black pepper

1 tsp. ground nutmeg



  • In a skillet, saute onions and radishes in 2 tbsp. butter or margarine until both are limp.
  • Put vegetables in blender and process until smooth.
  • In a medium pot, melt 2 tbsp. butter or margarine, stir in flour, and cook over low heat, stirring constantly for 2 minutes. Add milk all at once and bring to a boil, stirring. Reduce heat and stir until thickened.
  • Add vegetables, salt, pepper, and parsley. 

Braised Radishes


1 tablespoon olive oil

1 tablespoon unsalted butter

1 pound radishes (trimmed, peeled, and cut into chunks)

1/2 cup or more white wine

2 tablespoons fresh parsley leaves (finely chopped, divided)

1 tablespoon fresh tarragon leaves (finely chopped, divided)

1 tablespoon fresh lemon juice

sea salt and freshly ground black pepper


  • Combine the olive oil, butter, radishes, and wine in a saucepan, half the herbs, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the radishes are tender, 15 to 20 minutes, checking once or twice and adding extra wine as needed.
  • Uncover and raise the heat to boil off almost all the liquid, so that the vegetable becomes glazed in the combination of butter and pan juices; this will take 5 to 10 minutes. Remove from the heat; add the rest of the herbs and lemon juice. Taste and adjust the seasoning, if necessary.

Radish Slaw


2-3 black Spanish radishes, scrubbed and grated

3 cups finely shredded cabbage

1 cup coarsely grated carrots, any color

1/2 cup thinly sliced green or red onion

2 tablespoons fresh lemon juice

1/2 teaspoon sugar

2 tablespoons olive oil

2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves


  • In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Radish Chips


2 large black radishes

Olive oil

Balsamic vinegar

Salt and pepper, to taste

Red pepper flakes


  • Preheat the oven to 425F. Grease a baking dish (unless it is non-stick).
  • Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. Slice the radishes thinly - very thin slices will be more chip-like, slightly thicker slices will be moister - and put the slices in the baking dish.
  • Pour a little olive oil, a little vinegar, sprinkle salt, pepper and red pepper flakes over top. Toss with a wooden spoon to coat. Pour and sprinkle more if necessary, until all the slices look comfortably dressed - but not drenched.
  • Put in the oven to bake for about 40 minutes, until the chips are golden and their edges start to crisp up. Serve warm, as an appetizer or a side.