I fell in love with watermelon radishes a few months back when my local
market had them on sale. They are beautiful and mild and crunchy! Especially
good as a delivery mechanism for tasty treats like hummus, smoked fish dip and
guacamole, I also discovered they are AMAZING roasted! Don’t knock it till you
try it…really. Ethan inhaled them, Riley gave a nod and I ordered more the
following market day.
If you want to roast radishes, here is the recipe I used:http://foodandstyle.com/slow-roasted-radish-roots-with-fennel/
But that isn’t what I wanted to really share with you. Since I am always
looking for a way to use the whole vegetable that gets delivered, greens and
all, I researched radish greens to see what can be done with them and if they
were edible. They are! So I made soup.
I found this recipe at epicurious.com. Click here
for the recipe. It reminded me of potato leek soup with a peppery finish.
Instead of stirring in milk after I pureed the soup, I drizzled some heavy cream
on top because I thought it would be pretty…and you can’t go wrong with heavy
cream. Since it was family dinner night and I was using Grandma’s china, I
added a slice of watermelon radish for froufrou color.
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