Snake Soup - Glazed Radishes
My husband and I signed up for a local farm produce CSA, where every week we go pick up a huge amount of vegetables that we've pre-paid for but we have very little control over what those veggies actually ARE. This means that I have to get creative. Muahaha.
So after getting a bunch of gorgeous radishes 2 weeks in a row and having no idea what to do with them, I thought of braising them. So this is what I did:
Cut the tops off the radishes, wash them, peel all the weird straggly rootlets off
Halve or quarter the big ones
Put them in a pot with a can of chicken broth, a tablespoon of butter, a tablespoon of brown sugar
Boil them hard until the broth etc. reduces to a nummy glaze.
I used commercial canned low-fat chicken broth, but IMHO it would have been better with homemade high-gelatin chicken stock. OR you could certainly use vegetable stock to make it vegetarian, or veg stock + oil instead of butter to make it vegan. Honestly, they were really damn good. My husband ate all the leftovers out of the pot one at a time while watching the world cup, mumbling "just one more" after each one.
Tags: kathrynt, radishes, veganable, vegetable side dishes
|Date:||June 21st, 2006 08:34 pm (UTC)|| |
Ooh, that sounds good. I've bookmarked it for next time I get radishes.
I make radish salad
a lot - basically just grate them and mix them with vinaigrette. And I have to try roasting them; this recipe
is one I have my eye on.
Oh! I bet you could use half stock and half white wine, too, that would be fab. Throw in a little thyme and you;ve got yourself something you could feed the Queen.
|Date:||June 21st, 2006 09:10 pm (UTC)|| |
You're making me want radishes, and next week's veg box won't have any! I might have to go to the market
I should point out that these are the biggest damn radishes I have EVER seen in my life, so the "halve or quarter the big ones" might not apply to your average radish-sized radish.
Oh, yeah, they were HUGE. Our spring weather was a little weird, and so they were a bit overgrown by the time the season opened.
|Date:||June 22nd, 2006 07:30 am (UTC)|| |
Roasted radish is definitely worth a try. I did them just with a little oil; they come up quite sweet and less strongly flavoured than normal radishes, works well with carrots.
We also really like the radish salad, thanks for the link!
|Date:||June 22nd, 2006 07:42 am (UTC)|| |
That is quite sad. They're quite tangy and sweet and crunchy, and I really find them aesthetically pleasing too, red skin and white flesh. You might not like them, but they're qworth a try, I think.
|Date:||June 23rd, 2006 12:21 am (UTC)|| |
Eat one! Eat one now! They are yum!