Radishes Prep 101

Steamer: 

Steam radishes in steamer for 5 - 15 minutes, or until desired tender-crispness is achieved.

Boil: 

Place sliced or whole radishes in rapidly boiling water for 10 - 20 minutes.

Oven: 

To begin, slice or dice radishes and toss with cooking oil and seasonings of your choice. Spread across cookie sheet, and roast radishes for half an hour in a 425 degree oven until vegetable tenders and browns.

Freezing: 

Because of their high water content, radishes freeze best when diced. Remove tops and bottoms of radish and wash under cold water. Cut radishes in 1 inch cubes and blanch for 2 - 3 minutes. Immerse in ice water for same amount of time. Drain, dry, and place in airtight freezer bags.
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