How to choose and cook pink radishes?

Radish is actually one of the first vegetables cultivated by man in human history. We group the latter into three large families: white, black and our favorite, the little pink radish that we find on the stalls as soon as spring arrives. We always choose it very firm and we avoid soft products. It is most often eaten raw, with a little salt, or very lightly cooked. Low in calories, radishes are full of vitamins and many benefits for the body. And that’s good, since at the end of March, it’s peak season!

How to prepare pink radishes?

To prepare pink radishes, it's very simple. Simply cut the stem and leaves, then rinse them before removing the rootlets, or the small remaining roots. In no time, your radishes are ready to enjoy. They can also be steamed. Be careful, however, not to let the radishes overcook, in order to avoid losing their color, or even their taste.

With their candy pink hue, pink radishes brighten up any dish. They are cut into slices, quarters, or tulips (old school version) for a plate that is as beautiful as it is tasty.

Cooking pink radishes

Pink radishes can be served raw, sprinkled with a little salt, or served with other raw vegetables to dip in cream cheese, hummus or even guacamole. This is a perfect food for a quick aperitif that smells like spring. You can also prepare it as a velouté, as a carpaccio or add it in slices to our spring vegetable toast. Finally, with their strong taste, pink radishes make excellent accompaniments to serve with fish or meat.

The benefits of pink radishes

Pink radishes are a natural source of antioxidants that help fight cell aging. It is a cruciferous vegetable, regular consumption of which could prevent certain cancers such as lung, ovarian or kidney cancer. Pink radishes are also rich in vitamin C and other nutrients that help maintain healthy skin and boost the immune system.