Radishes come in many shapes and sizes. Some favorites include the “French Breakfast” radish, long and thin and often served with salted butter, the daikon (also known as a Japanese radish) which is pale white and suitable for more long-term storage, Watermelon radishes, and numerous others that are all crunchy and delicious. Radishes are best served raw and are great companions to any kind of dip or dressing.
Turnips are similar root vegetables that have firm, white flesh but the greens (“turnip tops,” as they’re called in the UK) are also edible. Side note: rutabagas (yet another delicious root vegetable) originated as a cross between a cabbage and a turnip; they’re a little sweeter, but can be treated in most all the same ways. Turnips are often harvested when they’re small for human consumption, but larger varieties are used as feed for cattle and livestock. Turnips are often boiled and sometimes pickled, sautéed in salt and soy sauce, and are most commonly eaten in the fall and winter, but can be preserved until later in the year.
While turnips are best prepared and cooked, radishes are easy to eat as-is, as a snack or a last-minute appetizer. Check out these 7 recipes for radishes and turnips and don’t hesitate to take a bite out of nature’s most delicious root vegetables.
Raw turnips in this salad lend a peppery flavor that pairs well with the dressing—apple cider vinegar, lemon, Dijon mustard, olive oil, shallots, poppy seeds, honey, and a pinch of salt. Get the recipe.
One of the favorite snacks served at David Chang’s restaurant Momofuku, these turnips are pickled in a mixture of rice vinegar, sugar, water, and kosher salt. They’re crispy and a perfect match for any sandwich. Get our Momofuku Turnip Pickle recipe.
If you’re looking for a vegetarian enchilada, turnips are the way to go. This take has chopped leeks, enchilada sauce, salsa verde, and sharp cheddar cheese. Be sure not to overcook the turnips, so they maintain their crunch and texture. Get the recipe.
Similar to glazed carrots, these turnips are cooked in a butter-water mixture until they’re fork tender and then glazed in a vinaigrette made of red wine vinegar, honey, salt, pepper, and poppy seeds. Get our Glazed Poppy Seed Turnips recipe.
This recipe includes sautéed and wilted radish tops along with the pan-seared radishes. The spicy miso-butter mixture acts as a glaze, and you can substitute your favorite type of miso paste. Get our Pan-Seared Radishes with Miso Butter recipe.
Braised vegetables are a simple last-minute addition to any meal into which you can incorporate a variety of ingredients. This rendition has red onions, roasted chestnuts, and apples, with white whine, rosemary, garlic, tomato paste, honey, salt, and chicken broth. Get the recipe.
This dip is a great dish to bring to a party since it’s easy to make and doesn’t require many ingredients. Cream cheese, fresh dill, fresh chives, salt, and two cups of coarsely grated radishes. You can substitute any fresh herb you have on hand to change it up. Get our Creamy Radish Dip recipe.