Let's boil radish

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

BEFORE BOILING:

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

BOILING:

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.

ONCE BOILED:

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

SERVING TIPS:

Serve sprinkled with dill and topped with melted butter.

Bon appétit!