Bright red radishes zip up vegetable juice drinks.
Fresh vegetable juices are packed with vitamins and minerals, with the fiber removed so the juice is easier to digest. Carrot juice is probably the most familiar vegetable juice. Tomatoes are botanically a fruit, though most cooks consider them a vegetable. Besides carrots, other root vegetables that can be juiced include beets, parsnips and radishes. Radishes are high in calcium, folic acid and potassium and moderately high in vitamin C, according to Aggie Horticulture. Add this to my Recipe Box.
Instructions
1. Put the juice container under the spout of the centrifuge juicer.
2. Wash the radishes. Cut off the stem, leaves and roots. The leaves are edible and could be juiced when young and tender. By the time radishes get to the grocery store, the leaves are past their prime.
3. Place no more than two large radishes in the feed hopper to the juicer. Do not force the radishes into the hopper. If the radishes are too large to fit, cut in half. Use the tool provided with the juicer to push the radishes down into the rotating blades of the juicer through the hopper.
4. Continue pushing radishes through the hopper until all the radishes have been used or you have enough radish juice.
Tags: through hopper, vegetable juice
