Recipes > Vegetables > Radishes

Radishes

There are many varieties of radishes, round and long, black, white, and red. The small red radish may be obtained all year. They are served uncooked, merely for a relish. The large varieties are peeled, sliced and salted for the table.

To serve the small ones for table, remove tip end of root, remove the leaves and have only a small piece of stem on radish. They may be made to look like a tulip by cutting into six equal parts from the root end, down three-quarters of the length of the radish.

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Source

The International Jewish Cook Book (1919).


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