How to eat radishes | Bleader

How to eat radishes

by

Sign up for our newsletters Subscribe

1 comment

French breakfast radishes
Radishes are some of the first things to pop out of the ground every spring, and they grow so fast and plentifully it's not uncommon for me to feel besieged by them. If I limited myself to eating the peppery little bastards raw I'd be able to breathe fire. Fortunately, these French breakfast radishes take to braising really well, becoming slightly squishy and pinkish, like newborn baby mice. They still maintain some structure though, which allows them to retain their inherent juiciness.

French breakfast radishes

For this you need to dip into your stock of chicken schmaltz, which you started back in February when I discussed fat hoarding. Wash the radishes and trim the stems and leaves (but don't throw them away!) Melt a big gob of fat in a saucepan and stir in the radishes. Cover and braise for about five minutes on medium heat. Add a bit of chicken stock and cook for five more, uncovered. Salt, squirt them with lemon juice, and you're done.

About those greens: you should eat them. Saute some minced garlic in more fat. Throw in some chopped preserved lemons. Stir in the greens. They'll wilt almost immediately, and be ready to eat in about a minute.

Mike Sula writes about cooking every Monday.

Comments

Showing 1-1 of 1

 

Add a comment