Juice of roasted radish

This fire-red juice has the subtle spiciness of radish.

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

Juice of roasted radish

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sushi vinegar

Preparation method

  • Set the temperature of the barbecue or Big Green Egg to 220°C.
  • Clean the radishes and coat them lightly with oil.
  • Roast them on the barbecue or Big Green Egg 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

  • As a basis for a sauce, dressing or vinaigrette.
  • Serve as a juice alongside grilled dishes.

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