In article >, "limey" > wrote:
>Nathalie Chiva wrote:
>> On Tue, 05 Jun 2007 13:57:23 GMT, (Phred)
>> wrote:
>>
>>> So, has anyone here had experience with using radish leaves as
>>> "greens" (i.e. similar to spinach, kale, etc.)? If so, what guidance
>>> and cautions can you offer for using them? TIA for your advice.
>>
>> A traditional (but outmoded) use of them in French cooking is in
>> soups, as you would use cress (and you can also use carrot leaves like
>> that). I tried it, and it was a fine soup.
>>
>> Nathalie in Switzerland
>
>By coincidence, I was about to send Phred a recipe for radish soup.
>I've been saving it for a long time but am planning to use it since
>we've radishes growing in the garden. I also like Omelet's
>suggestion - I've never tried cooking radishes, just slicing them into
>salads.
>
>* Exported from MasterCook *
>
> Radish Greens Soup
>
> FOR THE SOUP:
> 6 tablespoons unsalted butter
> 12 cups radish greens (from 4 large bunches of
> radishes -- coarsely chopped
> 1/2 pound scallions, white and tender green -- cut into 1" lengths
> 4 1/2 cups water
> FOR THE CROUTONS:
> Three 1/2 -inch-thick slices of firm-textured white bread -- crusts trimmed
> 3 tablespoons unsalted butter
>
>FOR THE CROUTONS:
>Cut the bread crosswise into 3/4 -inch strips. Melt the butter in a
>medium skillet. Add the bread and sauté over moderately high heat until
>browned all over, about 5 minutes. Drain the croutons on paper towels.
>
>FOR THE SOUP:
>In a large saucepan, melt 3 tablespoons of the butter over moderately
>high heat. Add the radish greens and scallions and cook, stirring
>occasionally, until wilted, about 4 minutes. Add the water, bring to a
>boil and simmer until the vegetables are tender, about 10 minutes. Let
>cool slightly. Puree the soup in batches in a blender, about 2 minutes
>per batch.
>
>TO SERVE:
>Gently reheat the soup in a clean saucepan. Swirl in the remaining 3
>tablespoons of butter and season with salt and white pepper. Serve in
>shallow soup plates, garnished with the croutons.
>
>MAKE AHEAD:
>The croutons can be stored in an airtight container for 2 days. The soup
>can be prepared through Step 1 and refrigerated for up to 8 hours.
>
>Source: "Cooking.com"
G'day Dora (and others),
Thanks for the response(s). I might give the soup a try if I have
enough leaves left over, or can get a new lot. But I can see why
Nathalie said it's "outmoded" now -- not enough cows left to produce
all that butter. :-)
Can't say I've ever tried cooking radishes either, though I'm told
parsnips are very nice roasted, and carrots are okay done that way
too, so I guess radishes should be able to stand the treatment.
I planned to tell of my experience once assured the damn things are
safe to eat without serious preparation; but I'm a contrary old
******* and I'm having a bad reaction to notbob telling me what to
do! So I might have to keep you all in the dark now. ;-)
Cheers, Phred.
--
LID