Radishes

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  • Identification: Crisp, juicy root vegetables in the mustard family, with a peppery taste.
  • Related Varieties: In North America and Western Europe, the word radish usually indicates the small, round or tapered, red-skinned and white-fleshed variety, or sometimes the white icicle radish. Other important radishes are the turnip-size black radish, eaten raw or cooked, and the very large, long Asian daikon (the name is Japanese for “big root”), with white skin and flesh, also served raw or cooked. Cooked radishes are somewhat like turnips in both flavor and texture.
  • Evaluation: Select firm, tender, crisp radishes, with good shape and color.
  • Preparation: Cut off root and stem ends. Wash. Decorative cuts are shown in Figure 10.15.
  • Percentage Yield: 90%