It's enormously gratifying to grow herbs and vegetables in the garden over the summer monthes, especially so when they look as handsome as these French Breakfast Radishes which we harvested over the weekend. Taking just a month from the time we popped the seeds into the ground, these plump beauties are ready to eat within 30 days. Served with a bowl of Maldon salt and soft butter, a half-cup serving contains only about 12 calories and virtually no fat, so they won't sabotage your healthy diet.
French Breakfast Radishes
Serves 4
12-16 radishes
1 tbsp Maldon salt
1 tbsp butter, at room temperature
Wash the radishes to cleanse them of any residual dirt, then serve with some butter and Maldon salt for an elegant appetizer.
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