Full disclaimer: we are not the biggest fans of radishes. The little root veggies are quite healthy, as a result of being rich in antioxidants and minerals like calcium and potassium. And while these help lower high blood pressure and reduce your risks for heart disease, it can’t be denied that radishes are rather bitter.
The signature sharpness comes from the various chemical compounds produced by these plants, including glucosinolate, myrosinase, and isothiocyanate. It is these enzymes that are found in both horseradish and wasabi as well.
If you can get past the bitterness, radishes make a rad addition (sorry, we had to) to salads, thanks to their crunchy texture and vibrant color. But according to the French, we’ve been eating these vegetables all wrong!
Radishes prepared with butter and sea salt are a classic snack in the European country and oh-so-easy to make. The creamy butter cuts through the sharp peppery flavor, but none of the crunch is lost.
Food blogger, Feel Good Foodie, has simply cut a wedge in the veggie and slathered softened butter inside, but if you’d like to elevate the dish, toast a slice of baguette, spread some butter, and place your radishes on top.
Bon appetite!
