GC #44 – Radishes a la Creme


Radishes are available in farmers markets in an increasingly interesting variety of sizes, shapes and colors.  They are great winter and early spring vegetable when choices of locally grown foods are limited, and they look spectacular when served.Radishes sliced 2

This simple recipe calls for thinly sliced radishes, creme fraiche, a little salt and pepper.  From David Tanis, One Good Dish.

Radishes sliced with Creme Fraiche

Radishes sliced with Creme Fraiche

And there are lots of radish varieties available in farmers markets today.

Radishes sliced variety 2

 

To get the uniformly thin slices which make this simple dish so elegant, you’ll need a mandolin.

About Christopher Koch

Christopher Koch is a journalist and filmmaker who is now teaching at Montgomery Community College
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One Response to GC #44 – Radishes a la Creme

  1. Galen says:

    Yum! Love those radishes. What are the green ones?

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