There are many dishes where the greens of things such radishes, turnips, and carrots are combined with used as a sauce for the roots they are attached to. Here is a recipe that has a powerfully “green” flavor to it similar to that of nettles, and is colorful as well. Be sure to wash the leaves in several changes of water as they seem to hold sand and fine particles well.
INGREDIENTS:
One bunch red radishes, leafy greens and radishes separated, greens trimmed of most of the stem and washed well 1/3rd cup packed flat leaf parsley, leaves mostly ½ to 1 cup vegetables stock, room temperature or just warmed to a bare simmer Pepper and salt to taste 1 clove garlic, cracked Olive oil as needed Pinch of sugar, as needed -If needed/desired-1 tablespoon butter
METHOD:
Cut radishes into quarters from stem to rootlets.
Bring 2-3 quarts of water to a boil and add a big pinch of salt.
Place the radishes into a strainer and dunk into the boiling just long enough for the radishes to lose the raw edge. Remove from the water and drain. Pat dry with a towel.
Heat a 10-inch sauté pan over medium heat and add the garlic clove. Cook the garlic in the oil until oil is fragrant and the garlic is starting to color. Be sure to turn the garlic and use both sides. Once the garlic is getting brown, remove from the oil and discard.
Carefully add the radishes to the oil, and toss to coat. Sprinkle with a little sugar, and toss again. Lower heat and gently cook radishes so they caramelize and color gently. Avoid cooking to the point where they are mushy. The radishes should retain a little crunch.
While the radishes cook, dip the leaves into the remaining boiling water and blanch 30 seconds or until the leaves just wilt. Drain the leaves through a colander and transfer to a blender. Add the parsley and ½ cup of vegetable stock. Add a little salt and pepper, and start the blender on low. If the greens do not want to move, add more stock. Once the blender is going, blend for 1 minute. (Keep an eye on the radishes…) Taste the sauce. If it seems overly “green” dilute with more stock. Blend until the sauce is thoroughly liquefied, but be careful; over-blending can heat the greens and they will cook and turn khaki colored. If the sauce is quite strong and green tasting, adding the optional tablespoon of butter will smooth out the flavor and add a nice silky quality. Just add it to the blender and puree it in.
When the radishes are cooked, remove them from the pan and set aside. Add the sauce to the pan and gently heat it through.
When hot, lay down a splash of sauce and add the radishes atop the sauce. You could also just add the sauce to the pan with the radishes and cook to heat the sauce through and then serve them mixed.
Chef’s Notes:
This is an assertive dish, so if you are having other vegetable dishes choose carefully and keep them simpler. Some may find the sauce too “green” for their taste, but if you like sorrel, nettles, and turnip greens this may be right up your alley.
Serves: 4
Source: Chef Andrew E Cohen
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