13 January 2008

Roasted Radishes

Roasted Radihes
The Spanish first brought radishes to Mexico in the 16th century. Not long after, local farmers began carving their radishes into imaginative shapes to entice customers to visit the market and buy their produce. Some of these radishes are up to 10 pounds. La Noche de Rabanos is an annual celebration held in Oaxaca, Mexico on December 23, where grocers and artisans display their ornate radish sculptures. The grand prize in the radish carving competition is 12,000 pesos or about $1,000.



Radishes are usually thrown into salads or used as a vegetable in your crudites platter ,or, even blossomed into radish flowers for garnishes. I was intrigued by a recipe for roasted radishes on Great Big Veggie Challenge . Charlotte's son loathed vegetables. She created a site to try every vegetable imaginable from A - Z so that Freddie her "new -food -veggie -trying" son could have a chance to indulge. Very ingenious I would say!

I decided to try the roasted radishes from the recipe on her site. Freddie asked, "What kind of potatoes these were?". I love potatoes of all kinds so decided to have "pseudo potatoes.

They had a taste and texture similar to cauliflower. Roasting them does take away the bitter edge to the radish and imparts a sweet flavour.

Don't know who to credit for the photo......

**Noche de Rabanos Roasted Radishes**

750g (20 medium) radishes
6 garlic cloves
2-3 tablespoons of sesame oil
1/2 teaspoon of mild chili powder
1/2 teaspoon of smoked paprika powder
a pinch of sea salt

Preheat the oven to 190C (375 ). Cut the radishes in half. Place them in a deep baking tray. Peel the garlic cloves and add them whole.Cover the radishes and garlic in the sesame oil, mild chili powder and smoked paprika. Add a pinch of salt. Stir well to make sure they are coated in the oil and seasonings. Roast in the oven for 30 minutes. Half way through, stir them round to make sure they are evenly cooked. Serve hot.

Charlotte says you can try this with baby turnips and other root vegetables if you prefer.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
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10 comments:

  1. What an interesting way to make radishes!! I haven't had a radish in ages...they are usually just a salad ingredient for me, so this would definitely make it into something different!

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  2. hmm...interesting way to eat radish. We normally just eat them raw with a bit of salt or butter. But I'm definitely going to try this out just to see how it taste like :)

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  3. Yum! I've never roasted the little red radishes - usually use them sliced in a salad or in sambhar (a typical south indian dish). This is a great idea!

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  4. I have not had radishes in a long time. They were not one of my favorite vegetables when I was young. This reminds me that I should try them again. Roasting them sounds like a good way to try them. :)

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  5. We love radish's around our house. Always have a bag in the fridge for dipping into hummus for a quick snack or an addition to lunch. I also like sliced radish's on a piece of buttered bread with salt (the French love them this way). But just recently I have started using them in warm dishes, such as one of my "throw it all together" pastas and also sauteed in greens. Oh so many uses for this little red bulb!

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  6. Neat!
    Our dear dog of 13 1/2 years just died in early Dec. I always had radishes in the frig for her, she loved them. And I loved to watch her crunch them up. I have been very sad to pass them by at the grocery, and I kind of miss the occasional one in my salads. I will definitely give this a try, thanks for such an interest post!

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  7. pretty pretty radishes!

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  8. Hola Val! Never ate coocked Rábanos! We use them here in the salad with some olive oil, vinegar and salt.
    It's interesting to know that they have more applications!

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  9. Wow, never thought of roasted radishes and I love radishes. Gotta try this sometime soon!

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  10. Congratulations on your introduction to the roast rabinos.
    Thank you for trying it out.
    And I think 30% of the appeal is the beautiful pink colour that they keep when roasted.
    Our next stop is raddichio - keep coming by Bellini V
    Charlotte and Freddie
    x

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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