I don’t like radishes.

I know. That’s so unfarmer of me.

So, why do I grow them? Because they’re easy, they’re the first thing that comes up in my garden in the spring, and they’re really pretty.

But since I grow them, and they grow pretty well, I have made it a point the try to eat them.

Last season, we started experimenting with radish recipes. Yep, there are actual recipes!

I found that if we roast them or cook them, the texture and flavor totally changes! Not even kidding! I cut them in half and roast them in the oven, with butter and herbs, and we have boiled and mashed them, I throw them into my pot roast, and they come out tasted a lot like potatoes!

And now…..I eat them.

And guess what?

Radishes are gluten free, keto friendly, and low carb!

If you are missing potatoes in your diet because they’re too starchy, you can substitute them with radishes.

I KNOW it sounds crazy, but they really do taste a lot like potatoes, they even lose that spicy flavor that so many people dislike and have a soft texture when cooked!

So, here are a few ways to make radishes palatable for your dinner table…

Keto Roasted Radishes

(This recipe is SO easy. And you can add any fresh or dried herbs you like, or none at all. We do thyme, marjoram, rosemary, and garlic.)

• 2 bunches small to medium radishes (about 20) trimmed and halved or sliced

• sea salt to taste

• black pepper to taste

• 1/4 cup Parmesan cheese freshly grated

• tablespoon of grass fed butter (optional)

  Instructions:

• Preheat oven to 400°F. Brush a baking dish or rimmed tray or cast iron skillet, with olive oil.

• Add radishes to prepared baking dish, drizzle with olive oil, thyme, and season with salt and freshly ground black pepper to taste. Roast for 45 minutes, until golden and crisp, tossing them about half way through.  At the halfway point, we add butter, but it’s totally up to your taste and diet.

• Sprinkle Parmesan cheese on top and roast for 5 more minutes. Serve right away. 
  
  

Princess Taters

(adapted from Trim Healthy Mama)

3 pounds radishes
1 T butter or coconut oil
1 1/2 t pink sea salt
Black pepper to taste
Garlic and onion powder to taste (optional)
Heavy cream or half and half

Place the radishes in a pot and cover with water. Bring to a boil, cover, and reduce heat to simmer until they are tender.

Drain and place radishes in a blender, add butter, seasonings, and blend. You may have to do this in 2 or 3 batches to get it all blended. Also, radishes hold more water than potatoes, so you don’t want them to be runny. Add a little cream or half and half after they’re all blended together. Return the mixture to your pot and reheat stirring slowly and consistently. If it needs a little thickening, try adding a little cornstarch a teaspoon at a time while blending.

And yes, your fake mashed potatoes will come out pink!

Roasted Ranch Potatoes

(adapted from Briana Thomas)

2 bunches radishes
2 T butter, melted
2 T Ranch dressing
Parmesan cheese (fresh grated)
Garlic powder
Parsley flakes
Dried dill
Salt and pepper to taste

INSTRUCTIONS

1. Wash the radishes, cut the tops off, and cut the radishes in half.

2. Combine the butter and Ranch dressing. Place the cut radishes in a greased 9x13 inch glass baking dish and pour the butter mixture over them. Use a spoon to stir everything together and coat the radishes. Sprinkle with parmesan cheese, garlic powder, parsley, dill, salt, and pepper to taste. Bake at 350 degrees F for 30 minutes, then turn the temperature up to 400 degrees for 10 minutes or until the radishes are as tender as you want them to be. I don't like mine extremely soft.

We also add radishes to pot roast, pork roast, and roasted whole chicken. It’s a great replacement for potatoes when you have too many radishes in the garden, or you are looking for low carb options!

Enjoy, without the guilt!

Your Helpful Farmer,
Tabitha