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Old 06-06-2009, 11:26 AM   #11
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
If your radishes came with greeens - while I haven't tried it yet myself (but plan to), one of my "French Bistro" cookbooks (which of course I can't put my hands on at the moment) had a delicious-looking recipe for radish-leaf soup.

Do a websearch for radish-leaf soup - lots of interesting recipes pop up, & it's a good way to use what is a very nutritious green with a taste similar to mustard greens.

I also enjoy radishes (especially the two-tone "French Breakfast" type) as an appetizer or snack as the French serve them - with some good-quality softened butter & a small dish of coarse sea-salt.

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Old 06-06-2009, 01:27 PM   #12
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Join Date: Dec 2005
Location: southeastern pa.
Posts: 7,844
42 oz chicken broth
1/4 to 1/2 cup rice wine vinegar
1/2 tsp white pepper
2 1/2 tbl brown sugar
1/2 tsp ground ginger
1/2 to 3/4 tsp cayenne pepper
2 1/2 cups sliced radishes
2 to 2 1/2 cups shredded spinach leaves
2 cups sliced scallions
1 cup Portabella mushrooms, cubed
1 lb. Raw, de-veined shrimp, halved
in a large soup kettle, bring broth to a boil.
Stir in ginger, sugar, pepper and vinegar
Stir in scallions
Stir in radishes and spinach
Return to almost a boil and cook about 5 minutes
Stir in Mushrooms
Stir in shrimps
Simmer for five minutes more
Remove from heat and let stand for 5-6 minutes


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