“What do I know of man’s destiny? I could tell you more about radishes.” ~ Samuel Beckett
Radishes one of the first spring crops to show up at farmer’s market or local co-ops… or if you’re lucky (and a little crazy) have grown your own. They always look so tempting… red, pink, white, purple, black, scarlet red with white tips and those bright, luscious green tops. So they just scream at you to buy them and of course they are purchased and then the trip home to fridge. Sadly though they sit there until the imagination strikes the thought of salad and the roughly chopped radishes are tossed rather haphazardly on top…..
Not a very exciting or satisfying way to use one of spring’s first bounties. Now French tradition, as the French always have a tradition to any food item, calls for a lovely fresh baguette, sweet butter, fleur de sel and radishes. Simply slather the butter on the bread, sprinkle with salt, cut up the radish and enjoy. The contrast of soft, crusty bread with sweetness of butter and sharp bite of the radish… Bliss.
Oh! Do NOT forget about those lovely greens that attached to the more beautiful crisp globes of crimson. The leaves and shoots are so over looked and thrown out that it is almost criminal… Added to salads (boring but effective), sautéed like Bok Choy or make into a pesto are just come the creative possibilities over the garbage can.
Something else to make with these little globes of sweet joy is to roast them like any other root vegetable. Now this may seem a little surprising but not really it think about just a little. What is the difference between a carrot and a radish? Both grow in the ground and both come in wonderfully vivid colors just screaming to be eaten. Why not roast them?
An added bonus is that it couldn’t be easier, a little olive oil, salt, pepper and a little juice of a lemon. While it is roasting (rather largely unattended) you can pay attention to more important matters, like pouring another drink!
Oven Roasted Radishes
2 lbs multicolored radishes, tops reserved for another use
3 T Olive oil
1 Lemon, juice and zest
Salt/Pepper, to taste
Pre-heat oven to 350 F. Place radishes in a bowl and add olive oil, lemon juice, zest, salt and pepper. Toss until well combined. Next take a large sheet of tin foil and place all the radishes in the middle of the tin foil and wrap completely in the tin foil, using another sheet if necessary. Place the packet on a sheet tray and place in the oven to roast for 35-45 minutes depending on the size of the radishes. Remove from the oven and allow the packet to rest for 5 minutes. The radishes are now finished, it is possible to add some more olive oil, lemon, salt or pepper as fit.
Radish Green “Pesto”
This is very similar to a typical basil pesto or an arugula pesto, but with an added punch of spiciness! However it needs some taming a little with lemon and olive oil to balance taste.
Radish Greens from two bunches of radishes (about 2-2 1/2 C, loosely packed)
1 C, good quality olive oil
Garlic, 2 cloves, roughly chopped
1 Lemon, zest and juice
Salt/Pepper
In a food processor, place all ingredients in the bowl of the processor with exception of the olive oil. Pulse the processor to combine the ingredients throughly. Now turn the processor on completely and slowly add the olive oil to the rest of the ingredients until well combined and a smooth paste forms, adding more oil if necessary. Season with salt/pepper to taste.
Now the pesto is great on seafood and chicken. Enjoy!
Caper-Anchovy Butter
This flavored butter is great with raw radishes and host of other dishes. This butter is also excellent on steaks, fish and chicken dishes as well. Be sure to use quality anchovies packed in extra virgin olive oil or salt packed anchovies, either way after removing the filets from the oil or salt be sure to rinse the filets gently under luke warm water to remove excess oil or salt.
1/2 lb of butter (2 sticks), room temperature
4 T capers, rinsed and finely chopped
1 garlic clove, finely chopped
2 anchovy filets, see note above and finely chopped
1 Lemon, juice and zest
Salt
In a bowl (or even faster in a food processor) combine all ingredients and mix until well combine. refrigerate until ready to use. stored in the fridge and well wrapped it should last up to 2 weeks.
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