I returned home after a great week in Ireland and got to pick up some fresh CSA vegetables the next morning. The carrots, radishes, and daikon were bright and beautiful. It’s the crispness of radishes and the sharp, peppery flavor that I like, and I usually always eat them raw. However, I have been intrigued by a few dishes I’ve seen lately involving cooking radishes. I pulled Patricia Wells’ Vegetable Harvest
from the shelf and found a warm salad nicely suited to the season and these fine vegetables I’d just acquired. In the book, Wells tells the story of the first delivery of fresh vegetables she received in Paris, how colorful and fresh they were, and the recipe that was included. That recipe is close to what you see here, but I had to make a couple of changes.
Jerusalem artichokes were to be included, but there were none at the grocery store and therefore none in my version of the dish. I also left out the turnips because I had both red and watermelon radishes. So, my vegetable melange included: carrots, red radishes, watermelon radishes, daikon, parsnips, and garlic. Now, the 16 cloves of garlic suggested in the recipe may sound like a lot, but they become mild and lovely as they cook. All the vegetables are to be very thinly sliced and then cooked over low heat with cumin, espelette, and a little olive oil. My pantry was missing piment d’espelette, I need to order some along with fennel pollen and more Aleppo pepper, so I used a small bit of cayenne instead. Everything cooked together, covered, for 20 minutes. Once on the plate, fragrant walnut oil was dribbled about, and I added some chopped parsley as well. The low heat ensures the vegetables retain some crunch but yield just slightly. I would suggest cooking the parsnips for a few minutes on their own and then adding everything else. Their texture was a little firmer than that of the other items, but it could have just been that the store bought parsnips weren’t as amazingly fresh as the CSA produce.
The dish was nicely spiced by cumin and cayenne, and the walnut oil accented it very well. It’s an uncomplicated preparation, but each element played an important part, so don’t skip the walnut oil or cumin. The colors were thrilling and added to the sense of freshness. This warm but crisp salad with some rosemary roast chicken made a simple and delicious fall meal.
from the shelf and found a warm salad nicely suited to the season and these fine vegetables I’d just acquired. In the book, Wells tells the story of the first delivery of fresh vegetables she received in Paris, how colorful and fresh they were, and the recipe that was included. That recipe is close to what you see here, but I had to make a couple of changes.Jerusalem artichokes were to be included, but there were none at the grocery store and therefore none in my version of the dish. I also left out the turnips because I had both red and watermelon radishes. So, my vegetable melange included: carrots, red radishes, watermelon radishes, daikon, parsnips, and garlic. Now, the 16 cloves of garlic suggested in the recipe may sound like a lot, but they become mild and lovely as they cook. All the vegetables are to be very thinly sliced and then cooked over low heat with cumin, espelette, and a little olive oil. My pantry was missing piment d’espelette, I need to order some along with fennel pollen and more Aleppo pepper, so I used a small bit of cayenne instead. Everything cooked together, covered, for 20 minutes. Once on the plate, fragrant walnut oil was dribbled about, and I added some chopped parsley as well. The low heat ensures the vegetables retain some crunch but yield just slightly. I would suggest cooking the parsnips for a few minutes on their own and then adding everything else. Their texture was a little firmer than that of the other items, but it could have just been that the store bought parsnips weren’t as amazingly fresh as the CSA produce.The dish was nicely spiced by cumin and cayenne, and the walnut oil accented it very well. It’s an uncomplicated preparation, but each element played an important part, so don’t skip the walnut oil or cumin. The colors were thrilling and added to the sense of freshness. This warm but crisp salad with some rosemary roast chicken made a simple and delicious fall meal.
No comments:
Post a Comment