|photo courtesy www.uniprix.com|
I had never seen nor cooked with these before, so I did a little research and found out that they are a winter favourite in places like Russia and France.
Some sites suggested cooking them like a turnip, but that didn't sound terribly appealing.
Instead, I decided to make a salad. First I peeled the radishes, though I don't know if that was a necessary step. Next time I might try leaving the skin on.
Then I grated them (I used three medium-sized radishes) and finely diced one stalk of celery. I had some spare dill and mint around, so added a little of that, along with a thinly sliced shallot and some chopped walnuts. Lightly dressed with white wine vinegar, olive oil, salt and pepper -- it was delicious!