Spring Supper: Easter Egg Radishes

Yes, Easter is over (almost) and we've done plenty of Easter eggs, but these radishes came already named. Easter egg radishes, in shades of blush and cream and scarlet, with crinkled green tops.

What shall we do with them tonight?

We're planning on making this recipe for Braised Radishes, although we're also eyeing this snack of radishes and buttered bread.

Any ideas for us and our radishes?

(Oh, and Easter isn't quite over yet because this Sunday, April 27, is Orthodox Christian Easter Sunday.)

(Images: Faith Hopler)

Comments (6)

oh, i also have some lovely radishes from the farmer's market, and was planning on the same open-faced sandwiches too - they just sound so good! i'm curious to hear where the easter eggs go though - i saw them at the market too, and might be tempted next time.

also, what do people usually do with the radish tops? it sounds like they can be quite bitter (and sandy?). i might try it in a soup at some point, but wondering if there are other uses.

Bokeh, there's a recipe in Vegetable Love that basically sautes them with olive oil, a little stock/water and puree for a pasta sauce.

I was enjoying radishes today too: http://sugarmagnolia.wordpress.com/2008/04/23/st-georges-day/ radishes goat cheese figs on bread or crackers is excellent.

I bought beautiful radishes at the weekly farmer's market. They were delicious, but I'm not sure how to store them. Do you refrigerate and if you do, do they need to be in a bag or something?

I've only recently become a radish convert. A friend of mine gave me a super easy and delicious recipe for Butter Sauteed Radishes with Scrambled Eggs. Simply amazing.