Recipe of the Week: Black Radish for First-Timers
BUTTERED BLACK RADISH
Cooking black radishes in this manner affords a meaty texture, something like a steamed potato. The butter mellows the raw radish’s pungency, leaving a tamed radish to savour. Via Isreali Kitchen
- 1-3 black radishes
- 2 tbsp butter
- salt and pepper
- Heat up pan on medium heat, add butter.
- Peel radishes (either peel clean, or peel it in stripes of black and white, for a pretty effect!).
- Slice into ¼- ½ inch slices and sautee in the butter, sprinkling salt and pepper over the slices.
- Cook until light browned and flip, cooking the other sides until slightly browned and tender.
BLACK RADISH AND MUSHROOM SALAD
Yields: 4 servings
This recipe came from Season Ontario Food via Epicurious , and it was a nice clean, crisp and refreshing salad. I have increased the quantities of dressing called for, as I did not find it sufficient. Possible this was because of the greater surface area of grated rather than sliced radishes.
- 1/4 cup sunflower seed oil
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- salt & pepper
- 1/4 cup finely minced parsley
Mix the oil, sour cream and lemon juice, and season generously with salt and pepper. Mix in the parsley. Toss with the salad.
- 3 small black radishes
- 6-9 button mushrooms
- leaf lettuce, raw kale, or cabbage
Peel and grate the radishes. Clean and slice the mushrooms. Mix them with the dressing, and arrange them on the washed and dried greens.