I sauteed some garlic and shallots in extra virgin olive oil with peperoncino, then added the celery and the shallots, salt and pepper. I cooked them for about 10 minutes altogether. The shallots got so sweet and caramelized. When I turned the heat off I added some chopped cilantro. It was a really nice crispy, mild and warm way to enjoy that bunch of radishes that always gets short changed as a side show in a tossed salad, while they really should be the main event.
Saturday, September 26, 2009
Sergio, the CSA Farmer, gives us some spicy ass radishes. They have some serious tangy life in them, especially when eaten raw. I like it. But, while at the City Bakery, which is one of the BEST and most luxurious lunch buffets in all of New York City, I had Roasted Radishes with Celery. They were wonderful and really mild and crunchy. So when we got another bunch of radishes I decided to give it a try.