Let's boil radish

Photo: Tim Sackton – CC BY-SA 2.0 | cropped to a square


Immediately before cooking radishes purify, we cut the leaves and petioles.


Radish put a small amount of cold water, if we want this to its taste and aroma passed into broth (eg. Cooking soup). If the cook radish as a separate dish, toss it into boiling water - thanks to retain most of their juices. Radish cook for 7-8 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). Boil under cover - this shortens the processing time and reduces the loss of vitamins. To see if radishes are already cooked, you can stick a fork or a knife. If it falls softly, they are ready.


After cooking, drain off radishes. After boiling water containing nutrients can be used for sauces, soups, etc.


Serve sprinkled with dill and topped with melted butter.

Bon appétit!