How do you blanch a radish?

Blanching radishes is a simple process that helps preserve their color, texture, and flavor. Here are the steps on how to blanch radishes:

1. Prepare the radishes: Wash and trim the radishes. You can leave them whole or cut them into halves or quarters.

2. Bring water to a boil: Fill a large pot with water and bring it to a boil. You want enough water to cover the radishes.

3. Add the radishes: Once the water is boiling, carefully add the radishes to the pot. You may need to do this in batches if you have a lot of radishes.

4. Blanch the radishes: Let the radishes blanch for 30 seconds to 1 minute, or until they just turn bright red.

5. Drain the radishes: Immediately drain the radishes from the boiling water and transfer them to a bowl of ice water. This stops the cooking process and helps preserve their color and texture.

6. Cool the radishes: Let the radishes cool in the ice water for at least 5 minutes.

7. Dry the radishes: Pat the radishes dry with a clean kitchen towel or paper towels.

Your blanched radishes are now ready to use. You can use them in salads, stir-fries, soups, or other dishes.