Giant white radish marinated in carrot juice and yoghurt whey

Every recipe by Nico Boreas contains one unexpected ingredient. This one uses whey, the liquid by-product drained off from yoghurt suspended for hangop. It has a fresh and lightly acidic flavour.

Recipe by Nico Boreas, Sabero restaurant, Roermond, the Netherlands.

Giant white radish marinated in carrot juice and yoghurt whey

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radish, giant white



carrot juice



yoghurt whey

Preparation method

  • Slice the radish into long, thin strips.
  • Marinate the strips for at least two days in carrot juice mixed with the yoghurt whey. 

Serving suggestions

  • As a light and refreshingly tangy component in starters and main dishes, e.g. with textures of carrot and pike perch.
  • As a component in an amuse-bouche, for example, rolled tightly and served with a crème of carrot and buttermilk.

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