black radish

[sagestrat]

I picked up a black radish at Wegman's. Any suggestions on what to do with it?

[Ruth]

Grate it, salt it and let stand for half an hour. Squeeze it as dry as possible (the juices can irritate the stomach) and dress with EVOO. It goes well with olives and black or rye bread

[hedgehog]

after the grating, salting, squeezing and drying , try mixing it with some shredded fennel, apple and red onion to make an ideal salad to serve with sauteed fish.

[jackal10]

Treat it like celeriac: Peel and cut into batons

Remoulde, stir fry, mashed with potato, chips, crisps, crudite etc

Fairly high water content, so fry carefully

[Peter B Wolf]

Slicing it "TISSUE PAPER" thin is better than grating or shredding. Then the salting process as Ruth mentions.

This way is 'THE' accompaniment with drinking German Beer and soft Pretzels.

Well, goes as any snack, but best when having something robust with it (Buendner Fleisch)

[rozrapp]

I love black radish! I peel it and grate it. (I used to use the 4-sided hand grater, but I now do it with the grating disk in my food processor.) I don't salt it. I add lots of very thinly sliced onions -- preferably Vidalia or another sweet onion -- and some freshly ground black pepper. Then I dress the mixture with vegetable or peanut oil. It's my favorite accompaniment to chopped liver.

Oh, and when I buy black radish, I always get a kick out of the perplexed look on the faces of the supermarket check-out people. When they go to punch in the code, they never know what it is.

[Suzanne F]

Make an open-face sandwich with the grated radish on top of a thick layer of duck or goose fat on sour rye bread.

[hedgehog]

that sounds fantastic!

Edited May 11, 2003 by hedgehog (log)

[alacarte]

I bought a black radish once. Was not impressed, it was just like a regular radish, only with a stronger kick to it.

[Jason Perlow]

Just had some sliced on rye bread with a liberal shmear of french butter. Wow.