Who hasn’t heard of these refreshing delicacies … with their distinguishable (wine) red hue on the outside, and bright white core, these little red radish bulbs are generally sharper in taste.
During a visit to Luxembourg’s weekly farmer’s market, you will discover that there are a number of interesting varieties of seemingly “normal” radish types next to the traditional kind: red-white, white, pink-colored, and the so-called “icicles” (in French: glaçon) . All are grown in Luxembourg from March to December. Moreover, as it’s nice and warm outside and the days extend longer, the radishes cultivated in this country are grown without a protective greenhouse.
Niki Kirsch, the chairman of the “Lëtzebuerger Maarteverbandes” shares his three recipe tips on how to make the most of radishes:
As a starter:
- Wash, trim off leaves and roots and serve raw.
- With a little salt, it perfectly paired with a chilled beer.
In a salad:
- Simply add cut slices and give it a toss.
As a garnish:
- To various dishes (the “icicles” are particularly suited for this use).
- Clean, possibly dice smaller, sauté in a pan with butter over a low heat.
- They taste like beets, but are less intense and great in a stir-fry.
Visit the weekly farmer’s market to find radishes as well as many other “market-Good Ideas”!