The Foundry’s Radish Conserve Recipe

Radishes are hearty root vegetables that grow in a variety of colors and flavors. Depending on time of harvest, they may range in taste from sweet and crisp to quite bitter.

They can be found in colors ranging from white to pink, red, yellow, green, purple, or black. With their texture, color, and zing, radishes can punch up the profile of endless dishes!

The Foundry's Radish Conserve

Recipe by Chef Anthony Frank, Food + Beverage Director
0.0 from 0 votes
Course: MainCuisine: American



    Black radish carries a wealth of nutrition including age-fighting antioxidants. However, they can be overpowering in flavor. This dish tones down their bold flavor by blanching them in honey and Chattanooga Brewing Company’s ChickBock to create a sweet, savory, and spicy profile.


    • 2

      small black radishes, diced

    • 10

      red radishes, sliced thin

    • ½ cup

      clover honey

    • 1 cup

      amber bock ale (Chattanooga Brewing Company "Chickbock" preferred)

    • 1

      thyme sprig


    • Thinly slice all radishes.

    • In a sauce pot, combine honey, radish, thyme sprig, and beer. Then let simmer for 10 minutes. Strain, reserving the radishes and removing the thyme sprig.

    • Put liquid back in a small pot and simmer until a syrup consistency (do not caramelize).

    • Pour the syrup over the radish mixture and let it cool.

    • Cover and refrigerate the radish conserve until it is cold.

    • Serve atop entreé.

      Facts about Radishes

      Did You Know?

      Radishes were first cultivated in China and are actually closely related to wasabi – the biting green condiment used in many Asian dishes, which is made from the paste of a type of horseradish.

      Storing Wisdom:

      Chop the leaves off the top of the radish and don’t wash until you’re ready to use it. It will last longer this way. Keep them in a plastic bag or container in your refrigerator and you can expect a lifespan of around two weeks.

      How to Choose Radishes:

      Smaller is better, usually equaling less water and more flavor. Feel for firmness and pick radishes that have good color – not faded or split skin. Healthy looking leaves on a radish also serve as a good indicator of the meaty part’s freshness.

      Get access to the next issue before it hits the stands!