For a long time I avoided radishes, thinking they were only meant to be eaten raw. I was a little put off by their sharp heat, too. But then, one spring a few years ago, inspired by a bunch of lavender and scarlet Easter egg radishes, I rebelled a bit. Why not cook radishes? In fact, why not braise them?
This tangy, bacon-laced recipe was the result, and when it comes to cooking radishes, I've never looked back.
The Kitchn | Inspiring cooks, nourishing homes http://ift.tt/1GmXV9n
No comments:
Post a Comment