How do you like to eat radishes? I already tried with butter and salt and it's not for me

>ITT: A bunch of Fraggles

Raw with salt and lemon

Raw, sliced thin with sunflower oil and plenty of salt.

Even better if it's a black radish.

Raw
Crunchy and refreshing, slightly peppery

Is the taste different? Have never seen or heard of black radish.

There is definitely a difference however subtle. You should be able to find them at any farmer's market or big supermarket. You've probably seen them before but didn't grab your attention.

I should mention they are much bigger, about the size of a big apple.

Raw or with ranch dip.

guess I'm the first slav to come through here. raw, cut in thin slices with sourcream/creme fraiche and chives (salt, pepper)
one of the best summer salads if they're fresh from your own garden.

Glaze with a gastrique. Cook until fork tender.
Escoffier says all root veg should be glazed.

Raw, as some people have mentioned already, but its also important to note that the small ones taste nicer - once a radish gets too big/old, it tends to develop a bitter flavour.

raw with salt, pepper and a squeeze of lemon.

OP here

so the consensus is eating them raw huh? i'll try some of these. All I did was slice thinly, spread some irish butter on it and eat which was... okay? Maybe i have crap radishes (they were free)

I've never heard of someone putting butter on a raw vegetable. That seems bizarre.

i just googled it mang it was a new experience for me too

In general they're more a salad ingredient than something you'd eat on their own, kind of like cucumber

creame fraiche, salt, pepper, chives.

Dipped in houmous

Thinly sliced with olive oil, salt, lemon juice and cilantro

Spread on bread with some cottage cheese

on toast with fresh goat cheese

>so the consensus is eating them raw huh?
I'm beginning to think this is whole board is a vegan/raw food movement ruse.

raw as part of a salad or crudite plate, you could probably just eat a bunch of them raw if you really liked it

VEG TO EAT COOKED
>Brussels sprouts
>beets
>cauliflower
>eggplant
>potato
>turnip and/or turnip greens
>rutabaga
>okra
>kidney bean
>squash
>yam

VEG TO EAT RAW
>radish
>broccoli
>tomato (yes, I know, technically a fruit, fuck off)
>lettuce

BOTH/EITHER
>carrots
>spinach
>peas
>onion
>zucchini
>green or wax bean

AVOID ENTIRELY
>cabbage
>corn

you don't seem the type to eat your steak well done, so why boil veg dead?
sadly radishes aren't good for anything apart from salads, not even that good pickled, and plain horrible if boiled or fried.

>AVOID ENTIRELY
>>cabbage
>>corn
disregard everything this man says.

>Raw broccoli

I love steamed broccoli, it was the main vegetable I ate when I was a kid, and still is, but when it's raw, it makes my mouth tingle in an unpleasant way.

>>corn
seriouseats.com/recipes/2013/07/mexican-street-corn-elotes-recipe.html

According to a Google search, the tingly mouth thing means I may have a mild allergy. I'll still eat half a kilogram of steamed broccoli with a little salt for dinner sometimes without any problems.

Might also be due to pesticides (which would be washed away by the steam)

how close is sour cream to creme fraiche

That's another valid theory. Regardless, this thread has now made me crave some steamed broccoli but I don't have any, the grocery store is 3km from here, don't have a car, and am too drunk to be out in public. Damn it.

Pickled in some chinee white vinegar, as part of a salad

sour cream in eurofagland tastes more of buttermilk, creme fraishe more like slav smetana (cмeтaнa) only not as liquid; but none if it is like babushka used to have back in the motherland...
depends on the salad you're making, if its a more sweeter one, I generally use fraiche, if its the other kind (eg cucumber slices and dill only) I use sour cream.

i normally have them on miso soup or mixed with sauteed veggies

Cleaned, raw, whole (with leaves on)

Butter and salt? At the same time? Eww. Wash them, chop off the greens, pour some salt on a plate, let the radishes sit is cool water for 5 minutes, rub the cut end in the salt, bite.

'murica doesn't have other varieties of radish than the little red ones widely available, but the eurofags here are talking about the big black/white radishes, which are a lot milder and quite good with just butter and salt

Cut them up and mix with olive oil,salt, and vinegar. It get's even better if you let it pickle in the fridge for a day or two.

I had a full plate before I stumbled upon this thread, but luckily you get to see the last piece at least.

Bread soaked in eggs and salt, fried. The spread on it is bought - vegetable (mostly soy I thing) spread with taste aiming to resemble the steak tartare. Sprinkled with small garlic bits and our hero - radish.

I like it topped with wasabi

great now I want french toast.

I like them chopped and put into tuna salad or egg salads.