A great thrifty use of the leaves as well as the radish, and a simple recipe to make too.
SERVES 4
- 1 onion, thinly sliced
- 3 cloves garlic, roughly chopped
- 1 turnip, roughly diced
- 1 stick of celery, roughly sliced
- Green top of a leek, roughly sliced
- 1 bay leaf
- 6 leaves of mint and stalks
- 50g risotto rice or short grain brown rice
- 150g radish leaves, turnip tops and/or watercress
- Grated radishes to serve
- Sauté the onion, turnip, leek, mint stalks, bay leaf, celery and garlic for 10 mins on a low heat.
- Add 700 ml of water, the buttered radishes and rice. Bring to the boil and simmer for 25 mins until the rice is soft.
- Add the radish tops, mint leaves and watercress, then blend until smooth and a vibrant green. Serve with grated radish and a little knob of butter on top.
The Natural Cook by Tom Hunt, published by Quadrille Publishing Ltd.