How to make zucchini and beetroot noodles

Radishes are a vegetable we have forgotten from the Soviet past, a vegetable warehouse and a root vegetable that gives poverty. This association makes it very difficult for nothingness to appear in all its glory. We decided to help her with her. After all, radish is a vegetable that, if stored properly, has a ringing on her tongue, juicy, and delightfully gnawing at it.

We asked several chefs what to do with the radishes. And it turns out a lot. Pour in honey, butter and sour cream, add to pilaf, bake in butter and cook to serve with truffles.

Only all cooks unanimously say that radishes are much easier to handle. It is less bitter, and the taste is light and clean. However, choose black color very carefully, as even the smallest mistake in cultivation and storage can lead to failure.

Raw radish

Shamsiddin Kamalov, brand chef of the restaurant "Chaikhona No. 1 of Timur Lanskoy":

“In Uzbekistan, we like radishes, so we eat them with fatty foods. Cut radish into pieces of 10-15 grams, pour cold water for about 20 minutes, and eat after fat pilaf. Very tasty. I didn’t do it with black radish, but if it’s young and fresh, why not?” he said.

Pickled radish

Shamsidin Kamalov:

“Koreans living in Uzbekistan pickle fish in radish. Peel the radish, cut into 5mm thick pieces, add salt, pepper, cloves or 2 cloves of finely chopped garlic, add sunflower oil and diluted vinegar. Add one tablespoon of 9% vinegar to 40 ml of water. While the radish is pickled and juice is secreted, take a sea urchin or hawk, cut it into 30-40g pieces, mix it with the radish, and ferment it in the refrigerator for 2-3 days. Then they take it out, add coriander and you're done. "

Evgeny Tsyganov, Chef (until recently he headed the kitchen at the Cameo restaurant):

Secondly, it is best to pickle green and black radishes. Find a grater on which the vegetables are cut very thinly and grate the radish (for example, 100 g) on ​​top of it. Then fill with olive oil, add salt, pepper, 5-7 ml of lemon juice and leave for a while. It becomes slightly softer and not too aggressive, but remains crispy and juicy. There is one important nuance here. Salt is a very good bitter taste neutralizer. Therefore, in order to give radish softness, it is necessary to marinate first. In my opinion, this is generally suitable as a meat side dish or salad ingredient that radishes go well with.

Or add more lemon and the radish will be something like Russian ginger. Works well with fatty fish, for example. "

Salted radish

Yevgeny Chichinov:

“Watermelon radish is ideal for salting. Green on the outside and red on the inside, it is a very beautiful radish. To do this, take the prepared pickles for cucumbers and tomatoes, add a little more garlic and, for example, thyme. Then salt the radishes in a jar, just like cucumbers. It is very tasty and looks very cool. It is an ideal appetizer dish suitable for self-sufficiency as an ingredient for salads with a combination of spicy and salty taste.

Radish salad

Fastland LLC Creative Chef Alexander Popov:

“Green radishes make great salads. Slice thinly and soak in cold water for about 30 minutes to remove the bitter taste. Then season with vinegar or lemon and combine with the salad mixture. And you can make it easier. Grind radish, add grated carrots, apples and raisins, pour all this with fragrant vegetable oil. It turned out to be a slightly spicy winter salad. "

Shamsidin Kamalov:

“When Uzbekistan was part of the USSR, we had very little salad. Tashkent radish salad was invented when the first Uzbek restaurant was opened in Moscow. I like radish and meat in Uzbekistan, so a delicious, simple and inexpensive salad came out by mixing this and that.

They prepare like this. Cut 100g radish into 5-7cm lengths and soak in ice water for 20-30 minutes to maintain juicy and crispy texture. Boil 4 quail eggs for garnish. Fry 100 g of minced beef in vegetable oil, add salt and pepper. 40 g of onion cut into half rings, salt, roll in flour, shake off excess and fry in sunflower oil until the onion is golden brown. After that, you can collect the salad. Put the radish in a colander and wait until all the water has poured out. Lightly salt and add pepper. Mix radish with beef, onion and 10-20 g of chopped basil. Add 70g of mayonnaise and decorate with 4 boiled quail eggs while stirring.

It was a typical Tashkent salad recipe. However, it can be easily modified. For example, radish can be blanched without soaking. And in our restaurant, we use boiled meat instead of fried, and on holidays we decorate this salad with pomegranate seeds. By itself, "Tashkent" is bright green and when added to this bright Uzbek dish and pomegranate seeds it is very contrasting and effective. And, for example, you don't have to mix the salad, but put the radish separately, the meat on a separate plate, and all the rest on a separate plate so you can mix it yourself. "

Hamster Chef Dmitry Pogorelov:

“Chop 1 medium-sized radish and 2 fresh cucumbers as desired. Add a tablespoon of pickled ginger to it and season with 4 tablespoons of olive oil. Add salt, pepper and finely chopped parsley. That's it. If desired, you can add apples, dried fruits and walnuts. This is just a matter of imagination. "

Anatoly Kazakov, Selfie Chef:

“I will make a salad with radish. I would cut it into pieces, salt and top it with flower honey, lemon juice and olive oil sauce. And mix it with sheep cheese or feta cheese and eat it. Light cheese sourness goes to radish. Well, or it's good to combine boiled beef tongue with green radish. The difference in texture works well here, and the soft, soft tongue is perfect for crispy radishes. Mix the radish with the tongue and top with homemade mayonnaise.

I serve black radish with foie gras and buckwheat honey. However, this isn't really a home option, so it's a good idea to treat black radishes like this. First, make sure it doesn't taste too bitter. This is a trait that gets worse with age. Second, even though radish is young and clear, the bitter taste is still there, so it is better to eliminate this bitter taste with sugar. Therefore, black radish honey and olive oil dressings cannot be avoided. But the fragrant sunflower oil will extinguish the black radish and kill all the most valuable things in it, the delicate pungency.

Yevgeny Chichinov:

“I love making shrimp and radish salads. Radish is a Russian version of wasabi, and this flavor goes well with shrimp. I recommend that such salads grate radishes very finely, juice and turn into a sauce, and then combine with fried shrimp or fried chicken. To this, add cherry tomatoes and leaves from various salads that are not cherry tomatoes. It tastes slightly bitter. We recommend seasoning Greek yogurt or yogurt with salt, garlic, and thyme. If it contains too much radish, the spiciness of the dairy product is reduced. "

Maxim Rybakov, Chef at Gostiny Dvor Restaurant (Suzdal):

“Green radish is very convenient to work with. It is not as fragrant as black and more juicy. Black is a bit more difficult and less versatile. However, you can make both salads. We do this. Cut the greens into cubes and grate the blacks. Combine with salt, pepper, allspice oil and lemon juice. Add cucumbers and leafy greens. You can also add soaked lingonberries to it. If you add a salad with a lot of fat, for example pork, the meat will not look so heavy. "

Radish pilaf

Alexander Popov:

“In Uzbekistan, pilaf is cooked with radish. Pour 300-500 ml of sunflower or cottonseed oil into the cauldron. Take 1 large onion, peel and fry whole, then discard. Then they cut 1 kg of beef into 2x2 cm cubes and fry until the meat is covered with a beautiful crust. Then add 1 kg of carrots, 1 pound of radishes and 700 g of onions to the meat. All cut into strips. All this well fried.

Then water must be added at the rate of 2 liters per kg of rice. The amount of oil is also taken into account here, and if the oil is 300 ml, then you need to drink 1.7 liters of water. When the water boils, pour the washed rice into the cauldron, insert one or two washed and peeled garlic cloves, and season with salt and pepper. Close the lid of the cauldron and wait 20-25 minutes for the rice to cook. Then, open the lid and stir the rice with chopsticks to prevent the rice from sticking. "

Dumplings with Radish

Maxim Rivakov:

“I didn't cook it myself, but I know that dumplings with radish are made in the Urals. The simplest peasant dish - salt and pepper grated radish wrap in dumplings and boil quickly. You can also add fried onions to it. But here it is important that the dough is good, elastic and the radish juice remains inside the dumplings. "

Roasted radish

Dmitry Pogorelov:

But not everyone likes it. I love to bake it. Take the whole radish, sprinkle with salt and pepper, coat with butter, wrap in foil, and bake at 180 degrees for 30 to 40 minutes until soft. Radishes remain spicy but become softer when moved to a different category. Then it goes well with meat, rabbits and games. "

Boiled radish

Dmitry Pogorelov:

By the way, radish acts on a plate and is very similar to potatoes. Boil in vegetable stock, chop finely, and mix with butter and white truffle-flavored olive oil. And if you have fresh black truffles, leave them alone. "

Roasted radish

Yevgeny Chichinov:

Eat these radishes with fatty foods such as duck and fatty meats. Prepare that while frying, the radishes will sharpen their inherent spiciness and bitterness. It is delicious when fried quickly and added with cream sauce. "

Healing radish tincture

Alexander Popov:

Pick radish, remove the stem, use a spoon to pick out the middle pulp, and add honey. Take radish juice, mix with honey, and drink with a teaspoon. "