Called radis roses, these radishes are a spring staple in France. After washing and trimming off the leaves, we eat them as an appetizer with salt and buttered crusty bread. Yes, we eat the green parts, too. The radishes are not hot like American red radishes. They're surprisingly mild, almost sweet.
Radishes are a springtime treat.
When the fanes (the bunches of radish leaves) are fresh and in good shape, they can be made into pesto and frozen for later, or they can be cooked and incorporated into sauces or just eaten as greens. The radishes themselves can be cooked into all kinds of dishes from soup to stir-fry. Nothing is wasted!
For stir fries, I have found that water chestnut size chunks of radish work just as well as real water chestnuts!!
ReplyDeleteI would love those radishes.
ReplyDeleteYum!
ReplyDeleteBettyAnn
Didn't know that the stems are good, too. They are beautiful! I will be on the lookout for some around here, ha ha!
ReplyDeleteI remember my French family eating these, smearing yummy butter on the end, shaking on some salt, biting... repeat! I'm sure crunchy soft bread was involved, as well, as you mention :) I didn't realize that these taste different than U.S. radishes.
ReplyDeleteI love radishes, and these look so good.
ReplyDeletePreviously, I checked out the radishes in my normal grocery and their leaves and stems (your recipe for pesto was the reason!) were not fresh and left a lot to be desired - although the radishes were tasty. I will go to Natural Foods and another high-end grocery locally that I don't usually shop at and check their radishes out! A new appetizer - radishes, butter, salt and some type of rolls or baguettes!
ReplyDelete