Monday, February 6, 2012
I was the lucky recipient of the giant diakon radish. I pickled 1/4 of it in vinegar and herbs. The balance I sauteed in olive oil with garlic, onion and red bell pepper. When nicely browned I added vegetable broth and simmered it until very tender. It is sweet and tasty. The pickled radish is doing its thing in the frig and will be tasted later.