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You should try these half-cooked radishes seasoned with orange zest and ginger. This works great for an aperitif! Most often eaten raw with butter and salt, radishes can be a surprise when cooked. For this recipe, I recommend choosing round radishes, preferably of a good size. The larger specimens are peeled, then steamed, sprinkled with orange zest, fresh ginger, and sugar. Radishes are cooked al dente and adorned with fruity, spicy flavors. All is there to brighten up a summer appetizer or a dinner starter.
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Ingredients list for Radishes Salad
- 2 bunches of radishes, choose round and large specimens
- 1 1/4 cup (30 cl) of vegetable broth,
- 1 orange,
- 1/3 ounce (10 g) fresh ginger
- 2 tablespoons powdered sugar
Directions
Clean and peel the radishes. Peel the orange with a sharp knife, finely chop the peel and white skin. Peel and finely chop the ginger.
Place radishes in a steamer basket. Sprinkle with orange zest, ginger, and sugar. Pour the vegetable broth into the pot. Bake for about 10 minutes to soften the radishes. Eat warm or preferably cool.
Photo credit: © Eatwell101.com
Read also: Chicken Stew with Cognac and Juniper Berries Recipe
Radishes Salad
- 2 bunches of radishes, choose round and large specimens
- 1 1/4 cup (30 cl) of vegetable broth,
- 1 orange,
- 1/3 ounce (10 g) fresh ginger
- 2 tablespoons powdered sugar
Instructions
- Clean and peel the radishes. Peel the orange with a sharp knife, finely chop the peel and white skin. Peel and finely chop the ginger.
- Place radishes in a steamer basket. Sprinkle with orange zest, ginger, and sugar. Pour the vegetable broth into the pot. Bake for about 10 minutes to soften the radishes. Eat warm or preferably cool.
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