Imagine, you come back from the supermarket with radishes, you wash them to eat them with a little salt, and there, you realize that they are spicy. A taste that you dislike. But rather than throwing them away, you can cook them to soften them. In "La table des Bons vivant" this Saturday on Europe 1, Laurent Mariotte and his team deliver three recipe ideas so that Sandra, an auditor who finds herself with spicy radishes on her arms, can still eat them.
Radish and potato brandade
"When the radish stings too much for you, you should no longer consider it as a vegetable but as a condiment," says chef Yves Camdeborde. His tip? Make a mash made up of two thirds of the potatoes, and the rest with the radishes. When the puree is done and still hot, "you take fish, like whiting for example, you cut it into cubes and you mix them raw" with the puree. The heat will cook the whiting pieces "just enough". You just have to accompany this brandade "with a salad before serving, or even quickly bake it with breadcrumbs".
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Radish pickles
If brandade is not in the list of your favorite dishes, Olivier Poels suggests at the microphone of Europe 1 to marinate the radishes in pickles. After removing the tops, pack the radishes in a jar, then heat the water in a saucepan. Add salt, sugar, even some spices and bring everything to a boil. Pour into the jar and then add vinegar to it, before closing the container tightly and refrigerating it. Then wait at least 24 hours before the radishes lose some of their spiciness.
Grate them to make a small cream
If time is short, Olivier Poels has another very quick tip: "Grate the radishes to use as a condiment with a small cream and salmon."