The Splendid Table's® How to Eat Supper, By Lynne Rossetto Kasper
Every week I buy those great looking multicolored radishes. I slice some in salads and end up throwing the rest out. What else can I do with them?
Patty in NYC
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Dear Patty. I love radishes and think we underestimate them here in the states . Here are some ideas. Try a salad made of equal amounts of thinly sliced radishes and carrots with fresh coriander and tossed in an Asian sweet-sour sauce. It would be delicious on its own alongside something grilled, but also imagine it on a bed of rice noodles with crushed salted peanuts.
The French really understand the radish. One classic is radishes with drinks. The radishes are halved on a slant, and set out with a pot of soft butter and another one of coarse salt. You run your radish through a little butter, then dip in the salt. Try it; it is dynamite.
Finally, the French radish sauté - this works with anything, but with salmon, lamb or roast chicken, it's especially good.
Sweet Herb Radish Sauté
1-1/2 to 2 tablespoons unsalted butter
about 24 small multicolored radishes, trimmed, washed and dried
1/8 teaspoon sugar
salt and freshly ground black pepper to taste
2 to 3 tablespoons water
1/4 cup snipped chives or thin-sliced scallion tops
3 basil leaves, torn
2 tablespoons sour cream
1. Heat butter in a 10-inch sauté pan over medium high. Add radishes
and sugar, sautéing about 2 minutes.
2. Lower heat to medium. Sprinkle radishes with salt, pepper and water.
3. Cover and cook 1 minute. Uncover, boil off liquid, stirring all the time. Taste radishes for seasoning and fold in the herbs. Serve warm with dollops of sour cream.
A garden tip: Plant radish and carrot seeds together. As you pull faster growing radishes you automatically space the carrots.
Copyright 2011 Lynne Rossetto Kasper