I'm not a fan of raw radishes so I did some looking and found out they could be roasted. I'm going to try roasting radish halves brushed with olive oil at 450° F for 15 minutes tonight - they are supposed to end up slightly sweet and soft/creamy inside - I'll let you know how it works out.
My first experiment with them was a success - I cut them into 1/8th to 1/4 inch slices, spread them out on a baking sheet and sprayed them lightly with olive oil. I put them under a broiler on high heat until they softened and got very slightly golden. They tasted like little slices of potato except more full of flavor.
If you like a peppery bite to your salads , the a few radish leaves can be a nice addition.
I haven't encountered peppercress yet, but the only reference I see on google uses it as a salad green?
Another incredibly successful CSA run. I have been contemplating joining the local one.
I planted pineapple mint in the herb garden where it is happily taking over and where I am happily picking it for mojitos.
While I am not a fan of just munching on a radish, I have been enjoying their semi-hot flavor chopped up in salads lately.
I wonder if the greens on the radishes are tasty; they look really pretty. Have you tried them in a salad?
I recently found out that carrot greens are really tasty if you use them the first day you purchase them, particularly with sauteed carrots and some saffron.
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I'm not a fan of raw radishes so I did some looking and found out they could be roasted. I'm going to try roasting radish halves brushed with olive oil at 450° F for 15 minutes tonight - they are supposed to end up slightly sweet and soft/creamy inside - I'll let you know how it works out.
My first experiment with them was a success - I cut them into 1/8th to 1/4 inch slices, spread them out on a baking sheet and sprayed them lightly with olive oil. I put them under a broiler on high heat until they softened and got very slightly golden. They tasted like little slices of potato except more full of flavor.
If you like a peppery bite to your salads , the a few radish leaves can be a nice addition.
I haven't encountered peppercress yet, but the only reference I see on google uses it as a salad green?
Let me know how the season goes for you!
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I planted pineapple mint in the herb garden where it is happily taking over and where I am happily picking it for mojitos.
While I am not a fan of just munching on a radish, I have been enjoying their semi-hot flavor chopped up in salads lately.
I wonder if the greens on the radishes are tasty; they look really pretty. Have you tried them in a salad?
I recently found out that carrot greens are really tasty if you use them the first day you purchase them, particularly with sauteed carrots and some saffron.
Yay for tasty fresh veggies!
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