Sides

Black radish purée

15 min Cook
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Black radish purée

One of the best things about vegetables that grow underground is that they make excellent purées. Black radish has quickly become one of my favorites: it’s slightly peppery and has a great texture on its own. With a little cream, nutmeg, and grated cheese, it makes for a great dish that you can pair to anything. Here, we have topped it with a simple parsley sauce that beautifully complements

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Black radish purée

Black radish purée

corinthian
Elegant, refines, and unexpected. Black radish purée puts a bit of zing to your plate, with a soft and velvety touch. It's so easy to prepare that you'll want to make it again and again!
prep time
5 min
cooking time
15 min
servings
2
total time
20 minutes

Equipment

  • Vegetable peeler

  • Knife

  • Chopping board

  • Vegetable steamer

  • Immersion mixer

  • Spoon

  • Ramekin or small jar

Ingredients

  • 1 large black radish

  • 2 tablespoons soy cream (or dairy cream)

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons grated Grana Padano cheese

  • 1 dash ground nutmeg

  • Salt and pepper, to taste

  • ! tablespoon freshly minced parsley

Instructions

1

Steam the radish

With the help of a potato peeler, peel the radish. Chop off its ends and discard them. Dice the radish and transfer to a vegetable steamer. Steam the radish for 15 minutes, until it's fork tender.
2

Purée the radish

Transfer the radish to a mixer's glass. Process the radish until it's a bit lumpy and soft. Adjust with salt and pepper. Add the soy cream, grated cheese, and 1 tablespoon olive oil. Process again until smooth and silky. Finally, add a dash of nutmeg and give a final pulse with the mixer.
3

Garnish and serve

In a small ramekin or jar mix together a tablespoon olive oil, a pinch of salt, and the parsley. Transfer the black radish purée to the serving plates and drizzle with the parsley sauce. Enjoy warm.
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