Radish

It’s sad how often radish get overlooked in the fruit and vegetable shop. Although more and more, especially at Farmer’s Markets, it’s hard to ignore those piles of heirloom radish, in all their colourful glory. So don’t, (ignore them I mean0, buy a couple of bunches, and by all means keep the greens!

Lately I’ve also been buying Daikon,( it’s also a radish), it looks like a oversized white carrot, and if you’re lucky it too will come with it’s greens attached.

Let me talk about Daikon first. Like all radish, the longer you cook it, the sweeter it gets. I absolutely love using chunks of it in slow braises; Asian style, Curries or French and Italian style braises. The Daikon gets soft and absorbs the flavours around it…utterly delicious. Daikon is also great pickled and serve with a slow cook to balance the richness, or simply finely julienned and dressed with a simple vinaigrette, and perhaps added to a slaw.

And now to the ones you all know best, the little radish

First up; they need really good clean, lots of water, swirl it around, get rid of all that grit.

At the moment, I’m obsessed with roasted radish, so sweet, so delicate, such a gorgeous side dish, especially when you serve them on a bed of their own greens sautéed with garlic.

All you need to do is roll the radish in a little olive oil, salt and pepper, then roast on 180 C for approximately 15-20 minutes,  then saute the greens and serve.IMG_7093IMG_7094

 

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