Full of flavor, color and crunchiness, radishes are a hearty root vegetable that offers a wide variety of ingredients both in taste and appearance. Although radishes are usually served sliced, you can actually cook with the whole vegetable, including the leaves! In this episode of In the know: Zero Waste KitchenChef Adriana Urbina (@adrianaurbinap) shows you how to make a delicious smoked salmon radish carpaccio, as well as umami-wrapped pan-seared miso radish tops.
ingredients
Carpaccio Smoked Salmon & Radish With Coconut Cheese
Pan Fried Miso Radish Tops
instructions:
Carpaccio Smoked Salmon & Radish With Coconut Cheese
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Place the thickest portions of the coconut cream in a bowl, followed by lemon juice, lime zest and a pinch of salt. Beat until smooth.
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Thinly slice the radishes and save the greens for later use.
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Divide the coconut-cheese mixture over a plate.
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Place the smoked salmon on the coconut cheese.
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Add sliced radish, mint leaves and za’atar.
Pan Fried Miso Radish Tops
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Fill a large mixing bowl with cold water and submerge the radish stems for a few minutes, stirring the leaves with your hands to make sure as much dirt is removed as possible.
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Remove the leaves from the water and use a salad spinner to remove water from the leaves.
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Once the leaves are dry, cook them in a pan with olive oil over medium heat for 1 minute, then remove and add to a bowl.
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Make the sauce. Add olive oil, minced garlic, orange juice, miso paste, soy sauce, and apple cider vinegar to a saucepan and whisk until miso spreads.
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Add the leaves back in, mix well and remove from heat.
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Enjoy the radish tops with the carpaccio above, or combine with one of your own favorite dishes†
The mail Radishes are anything but boring with these creatively delicious recipes appeared first on In The Know†
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