French Breakfast Radishes and Baby Carrots
Rabbit food you say!
While strolling through Hubble and Hudson grocery awhile back I was looking for a cute and interesting vegetable to make on Valentine’s Day for my husband. I’ve always loved radishes but these French Breakfast radishes grabbed my attention with their candy cane colors; and right beside them were the cutest French baby carrots. Both of theses vegetables are from Babé Farms in Santa Maria, CA.
I’ve read that these breakfast radishes with butter and salt is a French classic and a radish sandwich with fleur del or sea salt and unsalted butter on a baguette is a great children’s snack in France. Doesn’t that sound a lot healthier than that bag of Doritos the kids might grab after school. Don’t underestimate this little radish it has an elongated shape and a crisp texture with a delicate sweet flavor and it has much more going for it than those little globe radishes that get thrown into the salad mix.
I’m hoping we are going to be seeing these radishes in France next month at the markets we will be visiting because I will be grabbing a crusty French baguette and some great butter and taking that back for an evening snack with a nice glass of wine.
So my Valentine’s dinner was a filet mignon with King Crab piled on top with a compound butter with a Salad Lyonnaise (posting soon) and these French Breakfast Radishes and Baby Carrots as a side dish.
Beautiful and so cute I could pinch their chubby little cheeks.
Slice very thin and put on a buttered bread slice. This is my favorite way I think of eating this vegetable. In fact, I ate three of these before I every got around to sautéing them for my side dish.
These get a quick sauté in the butter and then the balsamic, vegetable broth and olive oil gets added.
French Breakfasts Radishes and Baby Carrots
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
1 bunch French baby carrots
2 tbs. unsalted butter
Sea salt and pepper to taste
1 Tbsp. balsamic vinegar
1/8 cup vegetable stock
1 Tbsp. olive Oil
2 Tbsp. fresh chopped parsley
Wash the radishes and dry. Trim the ends and tips off and halve lengthwise. Do the same with the carrots. (I didn’t peel mine as I didn’t think there would be anything left, just scrubbed them.)
Heat the 2 tablespoons of butter in a skillet until melted. Toss in the sliced radishes and carrots and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add in the olive oil (you may not need 2 Tbsp.) and the balsamic vinegar. Cook another minute until the radishes turn a vibrant pink. Add the vegetable stock and remaining tablespoon of butter and cook for another minute so they glaze over. Remove from heat and add in the fresh parsley.
These can be served atop the arugula leaves, optional.