Three recipes for cooking whole radishes

In cooking, radishes call for simplicity. We bite it naturally, with a piece of bread, a little butter and fleur de sel. It’s so good that you almost forget that it has anything else to offer. The root vegetable – and its tops, to be used in anti-waste recipes – can make a beautiful spring soup, “pimp” a salad or give rise to a joyful tzatziki, as these three recipes prove which are not lacking in Spicy.

Radish top soup

Preparation time : 10 minutes

Cooking time : 27 minutes

Ingredients for 4 persons

  • The tops of a bunch of radishes
  • 1 onion
  • approximately 300 g of potatoes
  • 2 tbsp. to s. olive oil
  • 60 cl of water
  • Salt and pepper

The preparation

Wash the radish tops, drain and roughly chop with a knife. Peel and slice the onion. Peel the potatoes and cut them into small cubes.

In a saucepan, brown the onion with the olive oil over medium heat for 3 to 4 minutes, stirring regularly (it should not brown). Add the potatoes and continue cooking for 2 minutes, then add the radish tops, mix well and cook for another 2 minutes.

Cover everything with water, salt and bring to the boil. As soon as the water boils, cook for about 20 minutes, covered, over medium heat.

Blend the soup, adjust the seasoning with salt and pepper; serve immediately with a touch of crème fraîche.

Tzatziki radish and wild garlic


  • 1 bunch of radishes
  • 2 large wild garlic leaves (or 1 pressed garlic clove)
  • 15 mint leaves
  • 1 tbsp. to s. lemon juice
  • 2 natural sheep’s milk yogurts
  • 1 tbsp. to s. white balsamic condiment
  • 1 tbsp. to s. pink berries

The preparation

Remove the tops and roots from a bunch of radishes. Cut them julienned: first cut them into thin slices lengthwise, if possible with a mandolin (or peeler), then into thin sticks with a knife.

Place the julienned radishes in a salad bowl. Water with 1 tablespoon of lemon juice. Rinse, dry and finely chop 2 large wild garlic leaves and 15 mint leaves. Add them to the salad bowl, as well as 2 natural sheep’s milk yogurts.

Mix well, season with 1 tablespoon of white balsamic condiment, fleur de sel, 1 tablespoon of crushed pink berries. Taste and adjust the seasoning if necessary, before refrigerating. Serve as an aperitif with slices of toast.

Spring salad with leaves

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