Little cuties purchased this weekend from Hyde Park ProduceHey there, fellow eaters. It's Monday! Time for a new 'Food of the Week' - and this week's food is the radish! I think radishes are strange, but I feel like I should give them a try. They are a form of produce, as well as being cheap and cute. And oftentimes, these qualities combine to create a wonderful food.
Radish facts:
-high in Vitamin C
-good source of sulphur and iron
-first cultivated in China thousands of years ago
-first cultivated in China thousands of years ago
-made it to Massachusetts by 1629
-super low in calories
-high in fiber
I have no idea what I'm going to do with this bag of radishes. I cut them up in very small pieces and put them on a salad yesterday. It was quite tasty. Any other suggestions?
Enjoy the food of the week! Hope you can find some to gobble down in the next 6 days.
I have no idea what I'm going to do with this bag of radishes. I cut them up in very small pieces and put them on a salad yesterday. It was quite tasty. Any other suggestions?
Enjoy the food of the week! Hope you can find some to gobble down in the next 6 days.
I love radishes! I usually eat them raw with salt, like a hardboiled egg. Two of my favorite cookbook authors, Mark Bittman and Deborah Madison, affirm that raw is the way to go, but also suggest braising. Here's what Deborah says to do:
ReplyDelete20 plump radishes
1-2 tablespoons butter (or olive oil, Bittman says)
1 shallot, diced
1 teaspoon chopped thyme or several pinches dried
salt and freshly milled pepper
Heat the oil in a small saute pan. Add the shallot and thyme and cook for one minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves if using and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. Pour it over the radishes and serve.
Bittman's recipe involves cooking the radishes in butter / oil and 1/2 cup vegetable stock for 15 yo 20 minutes, then boiling off the liquid for 5 to 10 minutes. He suggests garnishing with lemon juice and chopped parsley leaves.
So, I have no idea how long it takes to braise radishes! Let me know who's right if you try it!
boyfriend loves radishes. they are ok but not my fav. just recently planted some radish seeds to put into the garden eventually.
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