Vim & Vigor - Spring 2018 - University of Virginia - 46

IN THE MARKET BY LEXI DWYER

THREE WAYS TO COOK

RADISHES

These healthful, candy-hued root vegetables can do
far more than just spice up a salad

46

SP RIN G 2 0 1 8

1 PICKLE THEM

This is technically not cooking, but stay
with us: Although there are dozens of brine recipes online, here's one that doesn't even require
turning on the stove. Fill a 1-quart jar with thinly
sliced small radishes (about 10 total). Add 10
garlic cloves, 1 teaspoon of peppercorns, 1 teaspoon of kosher salt and 1 teaspoon of sugar.
Add 2 cups of white vinegar and shake vigorously.
Refrigerate for at least three days, shaking
occasionally. For an extra kick, add seasonings
like red pepper flakes and whole mustard seeds.

2 ROAST THEM

Trim and quarter radishes, then toss them
in a bowl with olive oil, fresh oregano, salt and
pepper. Roast for 30 minutes at 425 F until they
can be pricked easily with a fork.

3 SAUTÉ THEM

Trim and quarter radishes, then toss them
in a bowl with olive oil, balsamic vinegar, salt and
pepper. Sauté on the stove over medium heat
for 5 to 7 minutes, stirring occasionally. Once
radishes begin to soften and brown slightly,
transfer them to a serving plate and sprinkle
with chopped herbs such as fresh parsley,
chives or cilantro.

PHOTO BY GETTY IMAGES

Potatoes are great, but
if you're seeking a truly
diet-friendly root vegetable, take a look at radishes. One
cup of raw slices has just 19 calories,
and radishes also have little effect
on blood sugar levels. That's welcome news to people with diabetes
or anyone looking to control sweet
cravings, says registered dietitian
nutritionist Kelly Puryear, owner of
Fuel for the Soul, a nutrition and
fitness company in Tampa, Florida.
"Radishes are great sources of
vitamin C and minerals like potassium, and they also contain the antioxidant compound sulforaphane,
which may help guard against certain types of cancers by inhibiting
cell growth," Puryear says.
And it pays to eat a mix of radishes, as certain types have different
antioxidant properties. Red globe
and pink watermelon varieties have
anti-inflammatory anthocyanins,
while white icicle radishes contain
flavonoids, which act as detoxifiers.
Although dipping radishes in butter followed by sea salt remains one
of the most iconic preparations,
Puryear has three alternative ideas
that are healthy but still delectable.



Table of Contents for the Digital Edition of Vim & Vigor - Spring 2018 - University of Virginia

Contents
Vim & Vigor - Spring 2018 - University of Virginia - Cover1
Vim & Vigor - Spring 2018 - University of Virginia - Cover2
Vim & Vigor - Spring 2018 - University of Virginia - Contents
Vim & Vigor - Spring 2018 - University of Virginia - 2
Vim & Vigor - Spring 2018 - University of Virginia - 3
Vim & Vigor - Spring 2018 - University of Virginia - 4
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Vim & Vigor - Spring 2018 - University of Virginia - Cover3
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