Yesterday and again today I had to thin my radishes. I want my French Breakfast radishes to grow nice long beautiful cylinders so I am thinning them to a manageable line.
This prompted a search for what to do with all my little radish sproutlings. I came up with two ideas that I think are interesting enough to pass along.
First is a radish sprout sandwich. I’m not even going to bother with a “recipe” format. I cut thin bread into three inch squares, buttered the bread and piled on the radish sprouts. These little sandwiches are as scrumptious as they are cute. If you want you can slice some radishes thinly and put these on as well. I think they would also be good with whipped cream cheese on the bread, but we didn’t have any so, there you are.
The next idea I am giving a recipe for because it is a little more involved. I hope you enjoy it!
Radish Top Soup
- 2 Tablespoons Butter
- 1 large onion rough cut
- 4 celery stalks rough cut
- 3 potatoes diced
- 4 cups raw radish greens
- 6 cups chicken or vegetable stock (not broth)
- 5 radishes (any variety) sliced thin (reserve a 6th for garnish if desired)
- Course ground sea salt and pepper to taste
In a large saucepan melt butter. Add onion, celery, saute until tender. Mix in the potato and radish greens, stir until they are coated with the butter. Add in the stock, bring mixture to a boil, reduce heat to simmer. Simmer for 30 minutes or so. You can add the cream at this point simmer for ten minutes, or you can transfer the lot to the blender (or use your immersion blender in your pot) to make it really creamy and silky. Either way, add your cream, salt and pepper to taste, Serve with your radish slices, radish green sandwiches (see above) or some home made potato bread. Yum!
Another variation I love with this is to add a few avocados, they make it buttery and even silkier. It really is delicious and so so easy!