Radish cannelloni

Due to the colour contrast of the peel, these radishes form a beautiful casing for a stuffing. Cut the radishes wafer thin so that they can be shaped well!

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Recipe per piece.

Radish cannelloni

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stuffing (crab salad is used in this recipe)

Preparation method

  • Cut the radishes into very thin slices using a mandolin.
  • Place a piece of plastic foil on the work surface.
  • Lay the radish slices on the foil, overlapping one another to form a rectangle 3cm by 8cm.
  • Spread the stuffing, in this case crab salad, over the radish slices and roll up tightly into a cannelloni.

Serving suggestions

  • As part of an amuse-bouche, e.g. with lemon mayonnaise and unripe pear.
  • As a component of a dish with butterhead lettuce, chicory, or fennel.
  • Fill the radishes with a different filling, e.g. with avocado cream, mackerel tartare, or a smoked chicken salad.

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