This cousin to cabbage is a super vitamin C source and lots of calcium too! Growing underground they pick up some trace minerals too and ease digestion.
CINCH: Sliced radishes with a smear of softened butter and salt – few things are better!
SIMPLE: RED RADISH ROAST Wash and trim radishes. Toss with olive oil and crushed garlic (not much), chopped parsley and s&p. Line a baking sheet with foil and roast radishes in a single layer at 475 degrees for 15 minutes. Serve with softened goat cheese as a fresh appetizer.
SENSATIONAL: RADISH & ROOT SOUP Melt 1/2 stick butter in a soup pot and add 6 garlic cloves, coarsely chopped. Saute briefly and add 4 cups stewed tomatoes, 4 cups chicken broth and 2 tsp dried tarragon and s&p. Simmer for 30 minutes then remove from heat and cool slightly. Puree in a blender until smooth and return to the pot. Meanwhile, blanch* 2 large bunches or washed and trimmed radishes, 1 bag “baby” carrots, and a dozen tiny new potatoes. Snap peas and/or asparagus tips are nice green additions, also blanched. Slowly stir 1 cup half & half into the pureed broth base, add the vegetables and reheat. Serve garnished with thinly sliced fresh basil leaves.*To blanch vegetables, bring a pot of salted water to a boil. Drop the vegetables in and cook until just crisp-tender then remove with a slotted spoon to a bowl of ice water. Blanch each type of vegetable separately as they will require different cooking times.
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