See Also: Cooking Club · Vegetable Dishes
Buttered Rutabagas or Parsnips with Radish Angel Hair
From Dorothy McNett's recipes at www.dorothymcnett.com. If both red and white radishes are available, use a combination. Daikon should be peeled before using whereas red radishes do not need to be peeled.
10-12 large red radishes
2-3 white radishes, as desired
pinches of sea salt
4-5 medium rutabagas or parsnips
1 tablespoon water or broth
1 tablespoon butter or olive oil
1/4 - 1/2 teaspoon snipped fresh thyme
sea salt and freshly ground white peppercorns
1 avocado, diced
Scrub the radishes, trimming the ends. Using a food processor or other grater, shred the radishes as finely as possible. Place in a beautiful serving bowl and sprinkle with a bit of sea salt. Set aside. Wash and scrub the rutabagas or parsnips, leaving as much peeling intact as possible. Cut into evenly sized pieces. Place in glass or ceramic bowl, add water or broth, butter, thyme, salt and pepper. Cover. Microwave on high power using 5 minutes per pound of vegetable as a guide. Four to five parsnips will cook in about 4-5 minutes, or just until tender. Pour the cooked vegetables and all of the liquids over the radishes. Garnish with the diced avocado.
Recipe created 2006-10-18.
