Radish and Pesto Crostini

INGREDIENTS

1 baquette, thinly sliced

2 tablespoons of olive oil

1/2 cup of garlic scape, basil or cilantro pesto (see basic pesto recipe)

1 bunch or radishes (or turnips), thinly sliced

Coarse sea salt

DIRECTIONS

Preheat oven to 400. Brush baquette slices on both sides with olive oil. Bake on cookie sheet until golden brown, approximately 3-5 minutes per side.

Slather a bit of pesto on each slice of baguette, arrange a few slices of radish or turnip. Sprinkle with sea salt. Yum, perfect appetizer or side dish.

 

Braised Hakurei Turnips

 

 

6 Hakurei turnips, tops removed (save and throw in a stir fry)
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

 

 

Trim turnips and peel with a vegetable peeler. 
(1) Cut the turnips into sixths and
(2) place them in a saucepan with the remaining ingredients.
(3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.

Braised Radishes

INGREDIENTS

1 bunch of radishes or turnips, tops trimmed to 1 inch above roots

1 1/2 tablespoons unsalted butter or olive oil

1 tablespoon sugar or honey

1/4 teaspoon coarse salt

 ground black pepper to taste

DIRECTIONS

Place the radishes in a large skillet and add just enough cold water to cover, about 1 to 1 1/4 cup.  Add the butter or oil, sweetener, salt, and pepper and bring to a boil.

Reduce heat to simmer until the radishes are tender when pricked and the liquid has reduced to a glaze, about 5 - 12 minutes.

If the radishes are tender, but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.