I was in the garden today getting some veg for tea. I decided I was going to cook a stew with the brace of pheasants I brought home from the shoot on Saturday.
I managed to get pretty much all the ingredients from the garden. The veg in the picture above is (left to right) leek, parsnip, black Spanish radish (a cooking radish) salsify, scorzonera and Jerusalem artichokes. I added a bunch of herbs from the garden and some potatoes I've got stored in the shed.
I've not tried Salsify or scorzonera before and I was very impressed with how they tasted (I'll do a post on them another time).
The Black Spanish Radish on the other hand isn't doing very well at winning me over at the moment. It's easy to grow and sowed really late, but tastes very bitter, even when cooked. So far we've tried stewing it and roasting it and both times I've left most of it on my plate and the girls haven't touched it.
It's a real shame we're not liking the taste as it's so easy to grow and being late in the season means you can grow it when another crop has finished. I was under the impression that it was meant to be fairly mild when cooked and a good bulking vegetable in soups and stews, to me it almost taints the whole dish.
Does anyone else grow this vegetable?
What am I doing wrong when I cook it?
All radish like artichoke stalks are bitter, best knocking them on the head
ReplyDeleteYeah, I think this might be a lost cause, a good food in an absolute emergency maybe.
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ReplyDeleteIf you hover and right-click for the message above you can then click to translate to English if you want. It's a scam I'm sure. Just to let you know. THanks
ReplyDeleteThanks, it was spam!
DeleteI've never grown that particular radish but have looked at it in catalogs. I like to slice our radishes paper thin and steam them. I don't know if that would help?
ReplyDeleteI'll try it, I have loads of these radishes in so I need to find somethign for them or the sheep will have to eat them!
DeleteI roasted some small purple Turnips with a Chicken last night. They were sensational.
ReplyDeleteI think turnips are a better option. I love them roasted. Better yet would be kohl rabi
DeleteI was thinking about using some of the leeks today, only in a soup though, I wonder if the radish would work in a chutney
ReplyDeleteI've been using lots of leeks so far. I did a great (if I do say so myself) leek and potato soup last week. I could always plant more and use more I think!
DeleteThey might work in a chutney but it would be a lot of effort to have it tasting bitter!
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ReplyDeleteI grow this. It reminds me of mooli which in SE Asia is used a lot in clear soup. It worked quite well stir frying with light soy and oyster sauce and a touch of sesame oil. I stir fried it with Chinese mushrooms. It retains it's texture but absorbs the sauces.
ReplyDeleteWe got the same spam. More importantly - we've not grown these radishes I'm afraid, what a pain though when you have plenty and typical that it is something easily grown. You'll have to get some pigs ;)
ReplyDeleteI have never seen this before. It reminds me of celeriac when its peeled by the look at it on google. could you match stick it and have it like celeriac remoulade? Or could you make them into crisps? like beetroot?
ReplyDeleteSorry I cant think of anything else.
do I dig up my oca yet?
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