Radishes are such happy little vegetables with their cheerful little orbs protruding from the ground and their top heavy leaves reaching impossibly to the sky. The word radish comes from the Latin word “radix” meaning root. These edible root vegetables, available in a brilliant array of vibrant colors ranging from deep purple to pure white, are grown and consumed throughout the world. Radishes are rich in ascorbic acid, folic acid, and potassium and are very low in fat content. They can be sprouted from seeds to small plants in as little as 3 days. Radishes are commonly used in Nordic cooking since they are known to grow well in their cooler climates.
Our favorite way to eat these crisp, spicy roots is to pair them with softened, salted butter on a thin-sliced, toasted baguette; this archetypal Scandinavian preparation is a close second. The creamy, slightly peppery dip goes well with crudité or crisp, traditional Swedish knäckebröd.
1/2 cup sour cream
1/4 cup feta cheese, crumbled
1/3 cup radishes, washed and finely diced
2 sprigs fresh dill, chopped
Combine sour cream and feta in a small mixing bowl and mash together with a fork until smooth and well mixed. Add the chopped radishes and dill, and mix until the fully radishes are fully coated incorporated. We purposely left out the salt in this recipe because the feta provides plenty of saltiness.
Refrigerate the dip for at least two hours for radish flavor to permeate the dip. Expect the dip to firm up in the refrigerator. If the dip is too thick, add a tablespoon of milk to thin it a bit. Serve with crostini, pita chips or even sliced radishes. Glad Ätande!
Our favorite way to eat these crisp, spicy roots is to pair them with softened, salted butter on a thin-sliced, toasted baguette; this archetypal Scandinavian preparation is a close second. The creamy, slightly peppery dip goes well with crudité or crisp, traditional Swedish knäckebröd.1/2 cup sour cream
1/4 cup feta cheese, crumbled
1/3 cup radishes, washed and finely diced
2 sprigs fresh dill, chopped
Combine sour cream and feta in a small mixing bowl and mash together with a fork until smooth and well mixed. Add the chopped radishes and dill, and mix until the fully radishes are fully coated incorporated. We purposely left out the salt in this recipe because the feta provides plenty of saltiness.Refrigerate the dip for at least two hours for radish flavor to permeate the dip. Expect the dip to firm up in the refrigerator. If the dip is too thick, add a tablespoon of milk to thin it a bit. Serve with crostini, pita chips or even sliced radishes. Glad Ätande!