Friday, November 04, 2005

Radical Radishes

Most of us think of radishes as garnishes or something to brighten up the crudite tray. But have you ever eaten cooked radishes?

After my birthday party last Saturday, I had a huge bag of leftover crudites. I snacked on several of the radishes at work during the week, but there were still a good amount left by Thursday. I made a vague comment to my husband about cooking them somehow, and he ran with it. Last night we had sauteed radishes and onions as a side dish for leftover pork tenderloin. They were kickass! Tender and juicy, with a taste not unlike turnips, but without that metallic-y dirt taste. Yum! He had used the lone radish recipe from Joy of Cooking, but I got the idea that they could be used in more radical recipes.

Perhaps if one substituted the chicken stock and salt with a little soy sauce and added a bit of minced Chinese sausage, it would taste like one of my favorite dim sum dishes, turnip cakes? Or how about any of these recipes:
Cooked Radishes with Brown Sugar and Dill
Creamed Black Radishes
Sauteed Radishes
Scroll down to find Radishes with Pasta and Radish Greens

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