Tag Archives: Elizabeth Keyer

What To Do with Radishes



Radishes are traditionally eaten raw with butter and sea salt, but did you know you can cook the roots and leaves?

Radishes are in season at the farmers markets. The classic way to serve the fresh, crisp, pungent roots is raw, with butter and sea salt. I like to amp up the flavor with chive butter. But radishes can also be cooked. Their leaves can be added to pureed soups.  I’ve written about making radish leaf soup here:  http://belowthefoldblog.com/tag/radish-soup/

The roots can be cooked too.  Cooking them brings out their hidden sweetness. Last night I cut a bunch of radishes in half lengthwise and braised them with duck legs. It was a seasonal way to add the traditional sweet touch to a duck dish. Another seasonal accompaniment is rubarb and strawberry compote.  I got radishes and rhubarb at the Black Rock Farmer’s Market last Saturday. http://belowthefoldblog.com/2014/06/black-rock-farmers-market-opens/


Planning Thanksgiving Dinner

turnipsThanksgiving’s less than a week away, and last night I started thinking about the menu. Mashed potatoes were first on the list. A parade of starchy fall and green vegetables passed through my mind, and I started thinking about texture. How to vary the tastes, textures and shapes… Baby turnips… Tender baby turnips cut lengthwise so they look like hearts, and sautéed in a cast iron pan until caramelized. There’s a pleasing fresh, watery, crunch in a baby turnip cooked this way. Continue reading