Comments on: Roasted pickled radishes — the dish no one will guess

By: CC

CC — Mon, 24 Jan 2011 23:58:40 +0000

I tried this as an experiment this afternoon and I now have a new permanent placement in my collection of recipes. They were absolutely perfect.

Naturally, it’s always a matter of personal taste and there’s never any accounting for it, but next time I make these I will probably use the zested rind of the lemon in addition to the juice as part of the marinade, and I would lightly salt them before service… but overall the recipe as you have presented it is perfectly balanced and catered to allow for such modifications to accommodate personal taste and I thank you for that.

By: Soma

Soma — Wed, 17 Nov 2010 03:43:42 +0000

These sound incredible and looks really cute too.

By: Liz

Liz — Mon, 15 Nov 2010 12:34:12 +0000

Thanks, Sarah. I’d seen roasted radishes and pickled radishes before this, but never both roasted and pickled.

By: Sarah

Sarah — Tue, 02 Nov 2010 06:45:18 +0000

I have always been interested in unique cooking techniques and this is one of them. Never heard of first pickling and then roasting radishes. I usually eat them raw. Very pretty appetizers.

By: Liz

Liz — Sun, 31 Oct 2010 11:22:26 +0000

Yael, they’re much less spicy than fresh radishes, but they still do have a bit of bite to them. So they’re not entirely un-radish-like, but the radishness is greatly reduced.

By: Yael

Yael — Sun, 31 Oct 2010 06:40:26 +0000

Interesting! I never liked radishes ,so I might try these if the radishy flavour is gone…

By: ben

ben — Sun, 31 Oct 2010 06:21:17 +0000

I’m glad they came out so well. That pink color is awesome, and the flavor is truly unique.