Trim the red radishes; cut off roots and green leaves. Slice red and white radishes very thin.
Combine vegetables, reserving a small amount of carrot to garnish the salad when served.
Mix sour cream with sugar and salt to taste. Add the vegetables; stir well. Now make a mound of the salad and place on lettuce leaves placed in the salad bowl. Surround with small mounds of carrot. Sprinkle with finely chopped parsley, and dill, if desired. Serve chilled. Enjoy!
Makes 4 servings.
Heat oil in a skillet over medium heat. Saute shallots, tomato, and garlic until softened, 3 to 4 minutes. Add red chiles, coriander, cumin, mustard seed, turmeric, and black pepper. Cook and stir until a thick paste forms, 8 to 10 minutes. Pour in 2 cups water; add radish and season with salt. Simmer until small bubbles appear, about 7 minutes. Remove from heat; stir in green onions and cilantro.
Peel the radish and slice it into thin disks, using a mandoline or the proper slicing disk of a food processor.
Whisk the vinegar with the vegetable oil, salt, and pepper.
Toss the radish with the vinaigrette and sprinkle with chives.
Serve.
Preheat oven to 350-degrees F.
Spread walnuts out on a cookie sheet and bake for 10 minutes (or until toasted). Turn oven off but let walnuts sit in oven for another 5 minutes.
In a food processor, puree radish and chili using on/off turns.
Add walnuts and salt and puree.
Add vinegar.
Remove from processor to a covered bowl and refrigerate.
elery stalks, sliced; 1 cup white radish, sliced; and 1.5 tsp
br>Cut the white radishes into coils with a radish cutter (if
he cover of carrot and radish, next cut them into medium
Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.
tir in the potatoes and radish greens.
Pour in the
uter skin of the Daikon radish and then cut length wise
Rinse the radish leaves at least 3 times and pat dry.
They can be chopped or left whole. I would remove the stem however it's edible but a little tough for my liking.
Heat up the olive oil in a pan on medium heat , add the leaves and stir fry for about 2 minutes until the leaves are wilted.
Minced garlic can be cooked with the greens as well and salt and pepper to taste.
Place radish lengthwise on a flat work
Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Fold in whipped cream then white chocolate. Fold in crushed peppermint
nd saute fried tofu, preserved white radish, and 1 tsp chile flakes
a tiny dish of grated white radish (daikon) and a few lemon
br>For Filling:.
Melt white chocolate in top of double
ucepan; remove from heat; add white chocolate and stir until melted
ith the ganache and chocolate leaves (or curls) and top with
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.