04 April 2010

le radish

Did you know the radish plant is edible in its entirety? I've always tossed the prickly leaves, assuming they aren't good to eat but lately I've heard some rumors about them that make me want to change my wasteful ways. That and the fact that I just harvested my first spring radishes from my little garden and its seems doubly wrong to throw away something I've grown myself. These little guys were supposed to be long, elegant, bi-color french breakfast radishes but some of them turned out kinda short and stout (appropriate given who grew them!). I ate them in a salad today, setting the tops aside for some future use (perhaps chopped and mixed into another salad?). When I harvest the next round I think I'll try the recipe below (I think it would be a great side for fish or something off the grill).

Sautéed Radishes in the French Style

adapted from The Splendid Table by Lynne Rossetto Kasper
serves 6
2 Tblsp unsalted butter

2 bunches small radishes
Salt and fresh ground pepper

1/3 C white wine- she uses Vermouth

Pinch of sugar

2 Tblsp chopped fresh tarragon

Directions: Heat butter in a 12” skillet over medium high heat. Clean and halve radishes lengthwise, discarding only the leaves that were slimy or yellow. Leave tails intact as well. Throw them into the pan and give a good sprinkle of salt and pepper. Sauté for about 3 minutes. Add the wine or Vermouth and sugar continuing to cook until the liquid has disappeared. Toss the radishes with the tarragon and a bit more butter if desired.

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