I love boiled radishes for a wide variety of reasons. The crispness of the skin is a nice counterpoint to the cool, fresh taste they have. They also come in a wide variety of flavors, unlike most dried root vegetables.

The ones that are best cooked this way are the ones that are best cooked in a microwave and steamed. Steaming the potatoes, cauliflower, and carrots helps get the texture of the radishes.

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