{"id":10485,"date":"2012-02-23T05:00:05","date_gmt":"2012-02-23T12:00:05","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=10485"},"modified":"2019-10-19T09:20:12","modified_gmt":"2019-10-19T16:20:12","slug":"french-breakfast-radishes-and-baby-carrots","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=10485","title":{"rendered":"French Breakfast Radishes and Baby Carrots"},"content":{"rendered":"

Rabbit food you say!<\/strong><\/span><\/p>\n

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 Bab\u00e9 Farms<\/a> in Santa Maria, CA.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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Beautiful and so cute I could pinch their chubby little cheeks.<\/p>\n

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Slice lengthwise.<\/p>\n

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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 saut\u00e9ing them for my side dish.<\/p>\n

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These get a quick saut\u00e9 in the butter and then the balsamic, vegetable broth and olive oil gets added.<\/p>\n

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French Breakfasts Radishes and Baby Carrots<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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