Radishes are a quintessential root, in fact its name derives from the Latin word for roots- radix. Spring radishes come in a wide range of colors and flavors from mild to spicy. Baby turnips have the same wonderful crunch and a mild, sweet flavor. Eat them fresh, baked or saute’d. And don’t toss the greens! They are also rich in nutrients. This recipe makes use of both!
SAUTEED RADISHES WITH THEIR GREENS
Trim 2 bunch radishes and/or baby turnips, leaving about 1/2” of green top, and cut them in half or quarters. Wash and reserve greens.
- Blanche radishes or turnips in salted boiling water for about a minute, then rinse with cold water.
- Heat 1-2 T oil or butter in a skillet and add radishes and crushed garlic or minced garlic scapes. Cook on medium heat for 10-15 minutes or until radishes are tender but not too soft.
- Chop greens well and add to pan. Cook until greens are done to your liking. Salt and pepper to taste and serve.
RYE BERRY & RADISH SALAD
- Boil 1 cup rye berries (whole grain) until al dente or softer.
- Toss with lots of olive oil, favorite vinegar (try sherry!) and lemon juice.
- Add fresh thyme, marjorum and chives, salt and pepper to taste.
- Combine with Sauteed Radishes.