One is easiest, three is harder | |
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Refrigerate, covered, for up to a week | The subtle heat of the peppery French Breakfast radish marries well with sweet cream, butter, and salt |
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Let stand for 20 minutes | Whether round or cylindrical, the French Breakfast radish is known for its vibrant coloring which graduates from a vivid fuchsia-red to bright white at the tip |
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Squeeze the water out of the mushrooms and allow the broth to cool to room temperature or refrigerate before using | They can be used whole and roasted, braised or pickled |
Rinse any excess salt off the radishes and let drain for another 15 minutes.
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