Maybe radishes deserve a little more respect than just hanging out on a relish tray, even dolled up as roses.
Today's garden surveillance revealed radishes just about ready to pick. Understand, I grow them for my husband. Ordinarily I would not be especially interested in this radish harvest, or any other, since I don't like radishes. Not white icicle, not red, not daikon. Just don't like the peppery taste. Don't try to convert me, this is a lifelong decision. Raw, at least.
But this summer I'm enjoying them in a new --and entirely unexpected way I discovered over the winter....... cooked!
It's true that at first I just thought of cooked radishes as a different way to serve them....to my husband.
He thought they were great. But I wasn't the least bit tempted to try them even when he mused that they don't really taste like radishes at all, and I might like them. Nuh-uh. No thanks, Not tempted a bit; that's how much I dislike radishes.
Yet, as I was cleaning up after dinner, to my own surprise I tried a small piece and thought it was quite......interesting.....and tasty. And not a bit radish-y. So I ate all the pieces that were left. And enjoyed them. Imagine that.
You'd be able to identify them of course, if I served them to you. They look like radishes! But what about blindfolded? I'd say there'd be no chance of guessing what you were eating. I have no particular veg to compare the taste to so I'll let you decide if their flavor is totally unique, or whether they remind you of another garden taste. I think I'll serve them to guests sometime as a good conversation-piece side dish. "Cooked radishes? Really?!"
Ready to give it a shot?
Quarter or halve red radishes, depending on their size, and saute 5 minutes in a little butter - let them begin to brown a bit.......sprinkle with coarse salt or sea salt, and munch happily away!
Really.
