Black Radish – organic
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Distance traveled : 30 Km in average
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3.00 $
3.00$/450g
Description
Its black, rough skin covers very white, firm and less juicy flesh than red radish. Black radishes are scraped, brushed or peeled before use. It is very decorative when the skin is left on.
For people who find it too spicy, it can be disgorged before being eaten raw or it can be cooked. To disgorge it, coarsely grate it or cut it into thin sticks or slices then sprinkle with salt, mix well and cover the bowl tightly (The smell is strong). Let stand for about an hour, rinse, drain well and prepare according to the chosen recipe. Disgorged black radish is often seasoned with French shallot and sour cream, pre-ground or put into salads. Black radish is often cooked Chinese style. Cooked, black radish has a rutabaga-like flavour. It is put in soups, stews, omelets and tofu.
Store in the refrigerator in a perforated plastic bag,
Its black, rough skin covers very white, firm and less juicy flesh than red radish. Black radishes are scraped, brushed or peeled before use. It is very decorative when the skin is left on.
For people who find it too spicy, it can be disgorged before being eaten raw or it can be cooked. To disgorge it, coarsely grate it or cut it into thin sticks or slices then sprinkle with salt, mix well and cover the bowl tightly (The smell is strong). Let stand for about an hour, rinse, drain well and prepare according to the chosen recipe. Disgorged black radish is often seasoned with French shallot and sour cream, pre-ground or put into salads. Black radish is often cooked Chinese style. Cooked, black radish has a rutabaga-like flavour. It is put in soups, stews, omelets and tofu.
Store in the refrigerator in a perforated plastic bag,
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