Chilled Radish Buttermilk Soup
Roasted radishes with brown butter, lemon, and radish tops
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Chilled Radish Buttermilk Soup
1/2 lb (1 1/4 c) radishes, trimmed and quartered
3/4 lb (2 c) seedless cucumbers, peeled and chopped
2 c chilled buttermilk
1 tsp. salt
1 tsp. seasoned rice vinegar
1/2 tsp. sugar
Purée all ingredients in a blender until very smooth. Garnish with thin slices of cucumber and radish, if desired.
From: Gourmet, August 2006, via epicurious.com
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Roasted Radishes with Brown Butter, Lemon, and Radish Tops
about 20 medium radishes
1.5 Tbsp. olive oil + extra to brush baking sheet
Coarse kosher salt
2 Tbsp. butter
1 tsp. fresh lemon juice
Trim radishes of all but 1/2 inch of tops; wash trimmed tops thoroughly; chop coarsely. Cut radishes in half lengthwise; add 1.5 Tbsp. olive oil and toss thoroughly to coat. Place cut side down on a large rimmed baking sheet brushed with olive oil; sprinkle lightly with salt. Roast at 450F until radishes are crisp-tender, stirring occasionally, about 18 minutes. Transfor to serving bowl and adjust seasonings. Melt butter over medium-high heat; add pinch of coarse kosher salt and cook until butter browns, swirling frequently, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Drizzle over roasted radishes; sprinkle with chopped radish tops and serve.
From: Bon Appétit, April 2011, via epicurious.com
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Roasted Radishes with Brown Butter, Lemon, and Radish Tops
Radish greens are similar to dandelion greens, spicy with a bitter tone. Adam at Kirsop Farm recommends eating them raw with goat cheese in a sandwich. They can also be sauteed with some garlic in a little olive oil, or used instead of spinach in vegetable lasagna.
Radish Top Soup
3-4 Tablespoons butter, divided
6 cups water or chicken stock
1 cup chopped onions or leeks salt
8 cups loosely packed radish leaves
1/2 cup heavy cream (optional)
2 cups diced peeled potatoes freshly ground pepper
Melt butter in a large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes in salted water or stock until soft. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in a food processor or blender. Add cream and remaining butter, if desired; season to taste with salt and pepper. Serve hot. (Note: to serve cold, omit butter enrichment.) Makes 4-6 servings.
From: Kirsop Farm
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