Monday, October 22, 2012

What is a Black Radish?

Every year I try growing new vegetables, and this year the Nero Tondo radish made the cut. It is better known in Europe, has a thick black skin, and pure white inside. It is recommended to peel the outside. They are larger than your typical radish, and quite spicy. Try roasting or baking it to reduce the spice and bring out the flavor.  Traditionally, these were grown as a winter storage crop, and their spiciness over months of storage.

Sweet Sour Black Radish Salad
This is a recipe that was inspired by Elizabeth Schneider in her book Vegetables from Amaranth to Zucchini

2 T olive oil or butter, divided use
2 small/medium black spanish radishes, cut into 1/4 inch dice
leeks, trimmed and thinly sliced
1/4 cup rice wine or white wine vinegar
1/4 cup water
about 2 teaspoons honey

Cook in 1 T of oil or butter over medium heat the leeks and radishes for about 3 minutes, until softened and beginning to brown. Add vinegar and water and cook, stirring often, until radishes are soft but still a little firm, about 5 more minutes. Add honey to taste. Season with salt and pepper.

If you are really excited about this new black radish, check out the following website for many more recipe ideas!

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