Coming back to growing my own fruit and veg again, I’m reminded of the hassles of having a glut of certain crops at certain times of year. This post, and hopefully others following it, will be part of a series of recipes I’ve used to try and work my way round that glut… starting with Radishes!
Radish Top Soup
Ingredients
1 cup chopped Onions, Leeks or Spring Onions
8 cups loosely packed radish leaves (tops from 20-30 radishes)
2 cups chopped Potatoes
6 cups Stock
Salt & Pepper
2 tbsp chopped Fresh Mint
2 tsp Sugar
1/2 Cup Cream
Fry the onions until cooked, add the radish leaves and cover, sweating for 5-10 minutes. Add the potatoes and stock and simmer for around 10 minutes until the potatoes are soft. Add the seasoning, sugar and mint and blend to a smooth texture. Add cream to serve.
Pickled Radishes
20-30 Radishes, Quartered
2 cups (Cider) Vinegar
2 cups Sugar
2 tbsp Mustard Seeds
1 tbsp Dill
Heat all the ingredients apart from the radishes in a pan until the sugar has melted. Take off the heat and add the radishes. Pour into jars, and keep for at least 24 hours before eating. Store in the fridge.
