Radishes
per bunch
Description
Our radishes are crisp enough and feels refreshening pungent that makes them perfect for salads, but they also may appear in many other dishes. Radish leaves are sometimes used in spicy recipes, like potato soup or as a sauteed side dish. You can also find them as a blended constituent with fruit juices in some piquant recipes.
Nutritional value
- Energy 0.68g
- b2
- b5
- b6
- b9
- c
- K
- Fr
- Mg
- Mn
- P
- Ca
- Z
Special Recipe
Basic Tomato Sauce
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot or 1/2 large carrot, finely chopped
1 small stalk of celery, including the green tops, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, minced
1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
1 3/4 pound of fresh Brandywine Tomatoes, peeled, seeded, and chopped
1 teaspoon tomato paste
Salt and freshly ground black pepper to taste
- Heat olive oil in a large wide skillet in medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through.
- Remove cover and add the minced garlic. Increase the heat to medium high. Cook for garlic for 30 seconds. Add the tomatoes, including the juice and shredding them with your fingers if you are using canned whole tomatoes. Add the tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill, or blend it with an immersion blender, to give it a smooth consistency.
