Rory O'Connell's Black Radish with Marjoram
Black radish is a vegetable that is not nearly as well-known in this part of the world as it should be. It is only recently that I have begun to cook the brutish looking root that would not win any prizes in a vegetable beauty pageant. Previously, I have
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
25-30g butter
1 tbsp extra virgin olive oil
500g black radish, weighed after peeling and cut into neat 1.5cm dice
2 tbsp water
1-2 tbsp marjoram leaves chopped
salt and freshly ground black pepper
Method
Melt the butter and olive oil in a low-sided saucepan and allow to foam.
Add in the prepared radish and season with salt and pepper.
Toss the vegetables to coat them in the fat and seasoning and add 2 tablespoons of water.
Place a disc of greaseproof paper on top to cover and follow with a tight fitting saucepan lid.
Bring to a simmer and cook on a very gentle heat for 30 minutes approx. or until tender but still holding their shape.
Do make sure to cook enough and equally do not overcook and reduce to a mush.
You will need to test the vegetable with a skewer or small knife to make sure they are sufficiently cooked. If there is surplus liquid remaining in the saucepan once the vegetables are cooked, remove the lid and boil to reduce to a delicious syrupy glaze.
Stir in the chopped marjoram just before serving having tasted to ensure seasoning is correct. Serve hot in a hot serving dish.
Radish Leaves
If the leaves are still attached to the radishes, that is a great and delicious bonus.
I simply remove the tough central rib, wash the leaves well and cook uncovered until tender in boiling salted water.
Strain well and chop coarsely before adding to the cooked radish dish above at the same time as the marjoram.
