Roasted Radishes: So Who Knew?

[elleng]

http://www.nytimes.com/2010/05/12/dining/12appe.html?hpw

[beac]

1. Planted my first round of French Breakfast Radishes today.

Don't think I'll ever be tempted to eat one for breakfast (have always wondered about that name!) BUT a new way to add them to the dinner menu is very welcome. Thanks for posting! :hi:

[Tesha]

2. mmmm...

A hot cup of French roast, some fresh bread, cold butter and salted radishes. An excellent breakfast.

[beac]

4. OK, you've convinced me. I'll give it a try!

Now, I just have to be patient while they grow...

[Tesha]

6. Oh, they will (grow)!

That was one of the cultivars we grew last year; got two sets of them
(spring and fall) and probably could have grown more!

Here in NH, it's time to put them in again!

Tesha

[beac]

7. I grew them last year and was actually pleased with how fast they grew.

I'm just impatient. (And it's REALLY cold here today, so digging veggies out of the warm earth seems a LONG way off...)

[wildeyed]

3. Good to know.

I always end up with too many radishes in the spring to use up with just plain salads.

[The empressof all]

5. They are wonderful sliced thin and quickly sauteed in butter

I make them that way quite often (well without the butter) Throw them on a salad with some bacon and a poached egg. Very Yummy!

I also like them slice thin on bread with a healthy amount of butter and salt.

[Denninmi]

8. I did this same general concept for Xmas dinner in 2008

Mixed roasted root vegetables, all from my garden -- carrots, parsnips, turnips, rutabaga, root parsley, Daikon radishes, Black Spanish winter radishes, and celeriac -- turned out great, it was a big hit. All I did was roast them on a pan with olive oil, some sliced up onion, and some Mrs. Dash type stuff. Then, when they were brown and roasted, I transferred into a big sautee pan and gave them almost a stir-fry with a little bit of honey and some butter to get a glaze on them.