Tuesday, February 4, 2014

Heirloom Radishes....Really?

I am a radish lover.  I remember my dad handing me a lightly salted radish when I was a little girl...there was something about the sharp flavor and crunch that I loved and have continued to love. Given my love of radishes one would think that I would have learned about heirloom radishes ages ago....it didn't happen...so since it did not, I can be happy today with my discovery:  Black Spanish Radishes!


The root vegetable with the dramatic black exterior that was in our veggie box this week was none other than the heirloom Black Spanish Radish, a cousin to broccoli and kale.  The charcoal black exterior is rough due to the tiny wrinkles covering a snowy white flesh.  These ranged from three inches to four inches in diameter.  It has a crisp, peppery, pungent flavor which is said to improve with age.

This heirloom variety of radish has been enjoyed during the winter months in Europe for the last 600 years and in Asia long before that.  The Black Spanish Radish is hardy and easily kept in the root cellar over the harsh European winters.  These radishes were enjoyed during Medieval times both raw and cooked.

The Black Spanish Radish was also important medicinally and said to be important to one's well being. The radish supports a healthy liver and gallbladder, aids in digestion and detoxification, and is high in nutrients. No wonder they were a regular part of the diet.

I decided to roast the radishes along with a few other root vegetables and I must say, I really liked them.  Maybe roasting curbs the sharpness that I was told to expect because I found them quite pleasant and not over powering....worthy of including again.


Roasted Root Vegetables

Preheat oven:  425° F.

1 small sweet potato, peeled
1 large red-skinned potato, peeled
3 carrots, peeled
1 Black Spanish Radish, peeled
1 turnip, peeled

Cut all of the vegetables into chunks 1 1/2 inches to 2 inches.  They will shrink as they roast.

Place all of the vegetables on a baking sheet.  Drizzle them with olive oil, salt and pepper.  Toss well to assure a good distribution of oil and seasoning.

Bake for 30 minutes, stirring once.  Test to be certain they are tender before removing from oven.

Sprinkle with parsley, season to taste and serve!

Note:  I know cauliflower isn't a root vegetable but I had some in the frig and decided to toss it into the mix!

PRINTABLE RECIPE


I almost forgot....I also read somewhere that the Black Spanish Radish makes one younger....and given the amount of radishes I have eaten,  I am ten years younger today!

13 comments:

  1. They are beauties..I will keep a keen eye open..

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  2. I have never heard of these radishes. Your roasted veggies look lovely.

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  3. We always ate the black radishes when we lived in Germany. Loved them. Even grew them when we lived in Michigan in the 70's.

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    1. LOL...I am sure behind times! I thought they were delicious!

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  4. I must be behind the times too. Humm...they do look delicious with your roasted vegetables Kate.
    Sam

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  5. Bev is the radish lover in our family, but I know I'd enjoy the roasted veggies even though I've never had a cooked radish.

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  6. I liked cooked radishes. But the black radish is new to me. I'll be watching for it to show up in our markets. Thanks Kate.

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  7. The Hubs LOVES radishes. I may have to find seeds for these.

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  8. I roasted radishes once and they tasted very similar to potatoes. We need to add them to our line up more often.

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  10. I've never seen a black radish. I'll have to ask about it when I go to the farmers' market. We love roasted root vegetables. I sometimes add the common grocery store variety to stir fries.

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  11. I've never seen a black radish. I'll have to ask about it when I go to the farmers' market. We love roasted root vegetables. I sometimes add the common grocery store variety to stir fries.

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  12. That's pretty sophisticated taste for a little girl! Perhaps if my mom had roasted them I would have learned to love them before now!

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