The ‘It’ Vegetable
Posted by Matt Wilkinson on February 4th, 2010
The humble radish is experiencing a resurgence and is without a doubt this seasons ‘it’ vegetable. At the recent Madridfusion gastronomic summit a number of chefs were presenting dishes that focused just on radishes. Rock on I say, I love the little firey buggers!
This understatedly cool vegetable is used in many cuisines. The Japanese love the daikon variety and is a staple in their cooking, the Lebanese love to braise them and the English, well, we are a bit simple and just slice them into an iceberg salad.
They are currently on the Bar menu at Circa prepared quite simply – halved with a little bit of butter piped onto them then finished with a sprinkle of herb salt. At home I like to quarter them, toss with a little shredded parsley and sorrel, dress with grain mustard vinaigrette and serve with smoked trout.
Below are the description’s of the four radishes I source from Daylesford Organics for my menu:
French Breakfast – red long white tip Oblong and blunt, rose-scarlet with a white tip. White, crisp flesh, mildly pungent flavor, top quality.
Helios- named for the Greek God of the sun. Pale yellow, sweet Spring radish with white flesh.
Philadelphia White Box – Historic radish variety. Nice and mild.
Plum Purple – Unique deep purple round roots. Firm white flesh, sweet and mild all season, hardy and adaptable, never pithy.
