I have not always been a radish lover, this is true... but recently the little red globes have come into their own for me and I am loving them every-which-way. Shredded in coleslaw, chopped and tossed through a salad, or even just halved and dunked in dip... peppery, crunchy crisp goodness. But this new found love has also resulted in a new and somewhat guilty little pleasure -braised radish (think plenty of butter), and with it's tops thrown in no less. The leaves just melt and the roots themselves become a molten mass of sweet happiness. Thoughts on using a bunch for dinner last night resulted in crepes topped with braised vegies including radish... with their tops.
250g plain flour
pinch of salt
1 1/2 cups milk (we use soy)
Extra butter to grease pan
Melt the butter and blend all the ingredients together to form a smooth batter- if it's too thick, thin it out with a little more milk to get a nice runny pouring consistency to spread in the pan. Allow to stand for 20mins or so.
(Note: this is a good time to prepare the vege topping)
Heat large non stick fry-pan and melt a little of the butter. Pour in enough batter to cover the bottom of the pan in a thin layer and cook until one side is done- then flip over and cook the other side. Slide onto a clean plate and cover with a cloth to keep warm. Re-grease the pan and repeat with the rest of the batter until you have a stack of crepes.
Braised vege crepe topping:
25g butter (more if you choose, I add it as I go)
4 stalks of celery- de stringed
2 large carrots- peeled
1 onion diced
1 bunch of radishes and their leaves- washed
2 cups of your choice of stock (we used chicken)
salt & pepper to taste
Wash, peel and chop your vege into good sized chunks (halved radishes are best). Reserve that radish leaves. Melt the butter in a heavy based fry-pan, toss in the onion and cook over medium heat for a few minutes until melting and translucent. Toss in the carrots and cook for a further 2mins, then add the celery and cook for a few more mins until everything is a little browned. Throw in the radish and radish tops, stir through to wilt, then add the stock and bring to the boil. Reduce heat, cover and simmer for 20mins.
(Note: This is the perfect time to fry the crepe batter that has been sitting while you prepared the vege)
When all the vege are nice and soft (but still holding their shape), turn up the heat, uncover and cook for five mins until the juices have reduced to a sauce.
Serve as a topping to warm crepes with the pan juices poured over.
Well enjoyed and followed by a scotch on the rocks by the fire. Who ever said that vegies aren't fun?