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Radishes: Not Just for Garnishes Anymore

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Radishes: Not Just for Garnishes Anymore

This spicy vegetable is a diet-friendly addition to your meals

Radishes, cruciferous vegetables related to mustard greens and kale, may be small, but they have a host of health benefits. They can help clear clogged sinuses and ease indigestion. Their high water content—about 90 percent—keeps you hydrated, while their high fiber content helps lower your risk of colon cancer, diabetes and heart disease. And this crunchy root vegetable is diet friendly: A 1/2-cup serving contains only nine calories and two grams of carbs. So you’ll want to do more with radishes than just dunk them in dip at your next party.
Buttered Leeks and Radishes

1 tablespoon olive oil

1 tablespoon unsalted butter

3 scallions, cut into 2-inch pieces

1/4 pound radishes, quartered

3 leeks, white and light green parts only, cleaned and thinly sliced crosswise

1/2 cup chicken broth

1/4 teaspoon kosher salt

1 teaspoon lemon juice

2 tablespoons fresh parsley, chopped

Heat oil and butter in a large skillet over medium heat. Add scallions and cook until golden, about 3 minutes. Add radishes and cook another minute. Remove scallions and radishes from the pan and set aside. Add leeks, chicken broth, salt and lemon juice and cook, stirring occasionally, until the leeks are softened, about 5 minutes. Add parsley, scallions and radishes and toss well. Serves 4

Nutritional Analysis: 107 calories, 7 g fat, 8 mg cholesterol, 220 mg sodium, 12 g carbohydrate, 2 g fiber, 2 mg protein, 60 mg calcium, 2 mg iron

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BHM Edit Staff