I got this beautiful bunch of Easter Egg radishes last week at the farmer's market. 90% of the time I end up eating the radishes as a snack, with a little sea salt.
Cooking them does take a little bit of the bite out, but the amount of heat depends on the variety, and on the growing condition.
If you think you don't like radishes, I found a recipe that you might enjoy, since it isn't really the focus:
Recipe courtesy Rachael Ray
Serves:
4 servings
Ingredients
* 2 teaspoons sugar
* 1 lemon, juiced
* 1/2 cup sour cream
* 8 red radishes, thinly sliced
* 2 Delicious apples, quartered cored and thinly sliced
* 1/2 European seedless cucumber, thinly sliced
* 2 tablespoons chopped fresh dill
* Salt and black pepper
Directions
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.
Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.
Click the title to go to the printable version from Food Network.
I always get a review out of reading the reviews, especially the ones that state: " I didn't have any radishes, so I used an onion, I didn't have any apples, so I used a pear, and I didn't have any dill, so I used tarragon. And this recipe was terrible!". Ok - I made that one up, but there seems to be a fair amount of reviewers, especially on the FN and Cooking Light sites, that feel compelled to leave a pretty much useless review. They might make better use of their time actually acquiring the ingredients to make the actual recipe.
1 comment:
This is a great recipe! It would be really good with a little lemon zest. It could have used a touch more sugar. But overall, it was delicious. And a great way to use radishes.
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