Note that I am talking about the "French" breakfast radishes as mentioned in this recipe : http://www.eatyourbooks....adish-and-herbed-ricotta
Here is the story : I came back from an almost 3 weeks holidays and found myself with an old pack of radishes. Which once I discarded one or two bad ones, looked and tasted OK, raw, if I tasted a little bit.
I did feel uneasy about eating the whole thing raw though, 2/3 weeks past date, so looked for ways to cook them. I had heard about roasted radishes, but this was not a lot of cooking, so I was still mildly uneasy about the whole thing.
I looked both in English and French recipes (as I would typically do) and came up with this :
http://www.marmiton.org/...urre-persille_71534.aspx
In short, two steps :
- you boil your radishes (the recipes did not say anything, but I did cut mine in half) for 30 minutes or until they are tender (they say 20, but that was not enough for me)
- you then pan fry them in melted better with crushed garlic (one or two cloves) for 5 minutes or so or until you like it (again they say 3 minutes, I did mine longer as I wanted them a little golden, and I added a sprinkle of salt half way through)
That was awesome! Very different from normal radishes. I would say it tasted a bit like a smaller, cuter version of turnip. It did also go very well with the butter and garlic.
And you, do you have "different" ways to use radishes? What do you think of the two above? And what according to your personal experience or where you live is the customary way of eating them?
In France normally we traditionnally just wash them and just hold the top green by the hand, dip in salty butter and just bite the buttery top off. Usually during aperitif. In my family anyway :)