Cooked Radishes Salad
You should give a try to these half cooked radishes seasoned with orange zest and ginger. This works great for an aperitif!
Most often eaten raw with butter and salt, radishes can be full of surprises when being cooked. For this recipe, I recommend you choose round radishes, preferably a good size. The larger specimens are peeled then steamed, sprinkled with orange zest, fresh ginger and sugar. Radishes becomes slightly al dente and are adorned with fruity and spicy flavors. All is there to brighten up a summer appetizer or a dinner starter.
Ingredients: Cooked Radishes Salad
- 2 bunches of radishes, choose round and large specimens
- 1 1/4 cup (30 cl) of vegetable broth,
- 1 orange,
- 1/3 ounce (10 g) fresh ginger
- 2 tablespoons powdered sugar
Cooking instructions: Cooked Radishes Salad
Clean and peel the radishes. Peel orange with a sharp knife, finely chop the peel and white skin. Peel and finely chop the ginger.
Place radishes in a steamer basket. Sprinkle with orange zest, ginger and sugar. Pour the vegetable broth in the bottom of the pot. Bake about 10 minutes to soften the radishes. Eat warm or preferably cool.