Gastronomixs

Juice of roasted radish

Heating radishes slightly diminishes the spicy flavour. Which is well reflected in this bright red juice.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Makes 200ml.

Juice of roasted radish

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Ingredients

2

bunches

radishes

As needed:

 

ponzu

As needed:

 

sushi vinegar

Preparation method

  • Set the temperature of the barbecue to 220°C.
  • Clean the radishes and coat them lightly with oil.
  • Roast them on the barbecue and juice immediately.
  • Add a little sushi vinegar and ponzu; this will refresh the brilliant red of the radish.
  • Boil, skimming regularly to remove the grey colour added from the grilling.
  • Reduce the juice to the desired flavour.

Serving suggestions

  • Delicious in combination with components of fennel, red cabbage, and pork belly.
  • As a basis for a sauce, dressing, or vinaigrette.
  • Serve as a juice alongside grilled dishes.

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