I've been interested in using whole vegetables for some time. Kimchi with carrot tops is the next project! This recipe is one that I made up on the weekend. I'm surprised how sweet and tender the radish leaves are and how sweet the cooked radishes become.
(Top photo, green onions and bacon saut�eing. Bottom photo, added greens and radishes)
Don't throw it away!
Heat pan and melt butter. Add chopped green onions and bacon and cook until bacon begins to crisp. Add radishes and leaves and remaining ingredients. Cook until through and simmer for about 30 minutes, until the radishes become softer and sweeter.
*Vegetarian/vegan option: caramelize onions and add hot smoked paprika.
Next, Kashmiri radish curry!
Kashmiri Radishes curry, with leaves
3-4 bunches radishes (I used mainly white radishes for this recipe), trimmed with leaves and roots chopped
2 tbs mustard oil
1/2 tsp black mustard seeds
2 dried red chilies
2 tsp Tea Masala (Or any garam masala. I used the tea masala as it has dried ginger in it and that makes it a Kashmiri garam masala)
1/2 tsp sugar
1/2 tsp turmeric
salt, to taste
In a heavy pot, heat mustard oil and sputter the seeds with the dried red chilies. When they begin to pop, add the masala, sugar and turmeric. Then add the radishes with the chopped leaves. Add a bit of salt, water if needed, and cook for 20-30 minutes on medium low, until the radishes are sweet.
Enjoy!
Serve with a radish raita (strained yoghurt, finely chopped or sliced radish roots, grated garlic and a pinch of salt).
(Top photo, green onions and bacon saut�eing. Bottom photo, added greens and radishes)
Don't throw it away!
2 bunches radishes, trimmed with radish cut into wedges and leaves chopped
1 bunch green onions, roughly chopped
2-4 slices of bacon, chopped *
1/2 tsp hot smoked paprika
2 tbs butter
S&P, to taste
1/4 tsp chipotle
*Vegetarian/vegan option: caramelize onions and add hot smoked paprika.
Next, Kashmiri radish curry!
Kashmiri Radishes curry, with leaves
3-4 bunches radishes (I used mainly white radishes for this recipe), trimmed with leaves and roots chopped
2 tbs mustard oil
1/2 tsp black mustard seeds
2 dried red chilies
2 tsp Tea Masala (Or any garam masala. I used the tea masala as it has dried ginger in it and that makes it a Kashmiri garam masala)
1/2 tsp sugar
1/2 tsp turmeric
salt, to taste
In a heavy pot, heat mustard oil and sputter the seeds with the dried red chilies. When they begin to pop, add the masala, sugar and turmeric. Then add the radishes with the chopped leaves. Add a bit of salt, water if needed, and cook for 20-30 minutes on medium low, until the radishes are sweet.
Enjoy!
Serve with a radish raita (strained yoghurt, finely chopped or sliced radish roots, grated garlic and a pinch of salt).
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