people:
- 1 pound (half a kilogram) of
black radishes
- 7 ounces (200g) Crème
Fraîche (if you don't have
Crème Fraîche, use either
soured cream or just use
ordinary cream)
- Juice of half a lemon
- Salt and pepper
Recipe:
• Peel the black skin off the radishes.
• Finely grate the radishes until you have 1 pound (400g) of grated black
radish.
• In a bowl, mix the grated radish with the Crème Fraîche (or cream) and the
lemon juice.
• Stir in some ground pepper (to taste) and a generous amount of salt. Taste
to see if it has enough salt (it should have a slightly salty taste).
Notes:
• It is important to finely grate the radishes. If coarsely grated, they will retain
a slightly unpleasant woody texture.
• It takes several minutes to grated the radishes. If someone happens to
wander into the kitchen and asks if they can help, this is a good task to
delegate.
• This dish keeps well so it can be prepared in advance. It can even be made
the day before, if it is kept in the refrigerator and covered.
• Although this dish is titled as a "salad", it should be served as a side-dish
rather than an entree.
About Black Radishes:
The black radish is part of the cuisine of continental Europe, in particular of eastern
Europe. However, it is not commonly used in the UK or USA. They can be used in a
variety of different dishes, including soups, stir-fry or salads.
It is black on the outside (thus it's name) and has white flesh. It can either be
round in shape, or it can be elongated. The skin (the black exterior) is not suitable
for eating and is peeled off. The flesh itself has a firm, crisp texture (similar to
turnip). When raw the texture is slightly woody, which is mildly unpleasant to eat,
so it is either cooked (making it softer) or it is shredded or finely cut to remove the
woody aspect.
There are two types of black radish: spring and winter. Spring radishes are grown
and harvested early in the growing season, while winter radishes are grown late
and harvested in the fall or winter. Most cooks prefer the winter radishes, in part
because spring radishes tend to be somewhat bitter.
When buying a black radish, choose one that is firm and crisp, with an even black
exterior. Avoid ones that are soft or wrinkled. They can be stored for several weeks
in the refrigerator (remove their leafy tops when storing).
No comments:
Post a Comment