French Breakfast Radishes
Help! I have beautiful French breakfast radishes in my CSA box, but I don't know what to do with them. Any ideas?
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6 Comments:
Get the freshest butter you can find.
Let it come to room temp.
Sprinkle with salt.
Dip.
Eat.
Repeat.
meg3j at 2:15AM on 01/28/09
Or you could make a little tartine with them--on a slice of good bread spread meg3j's butter, put a few fragments of radish, and sprinkle that with salt. It's good too!
Kerry Saretsky at 7:43AM on 01/28/09
If you've got more than you want to eat raw (because the first 2 ways are truly the best), they also braise up nicely.
Butter Glazed Radishes (Molly Stevens All About Braising)
2 bunches small radishes (about 1lb)
2 T unsalted butter
1/3 c chicken stock
pinch sugar
s/p
Trim roots and greens off radishes. Soak radishes in cold water for 15 minutes, drain, and scrub. Cut any large ones (> 1" in diameter) in half.
Put the radishes in large skillet over medium heat, add butter, stock, sugar, salt, pepper; bring to a simmer.
Cover, lower heat, braise about 20-25 min until you can pierce easily with skewer.
Remove lid, shake pan to move radishes around, simmer 5 min or so until liquid glazes radishes.
renzata at 12:08PM on 01/28/09
My family loves fresh radish sandwiches. Take a good italian or sourdough bread, put butter on one slice, mustard on the other, then put thick slices of radish between. MMMM makes me think of summer :-)
csmith7811 at 2:50PM on 01/28/09
RADISH ICECREAM.
...or, not.
meg3j at 6:14PM on 01/28/09
Thanks so much! I am so having radishes for lunch today!
Silvia at 12:27PM on 01/29/09