Need to add more vegetables to your diet? Start adding them to the traditional carb-fueled breakfast. Roasting French Breakfast Radishes are a savory addition to any egg dish. These oblong French Breakfast Radishes were purchased at a farmer’s market. In this recipe, pink peppercorns and green garlic chives are used to flavor this mild cousin of the rounder radish.
Pink peppercorns are mostly found at specialty stores, but they’re cheaper if brought by the bulk. In New York City, the Porto Rico Importing Co. sells them for about $2.00 per ounce. Instead of grinding them, like black and white peppercorns, their flavor is better released by crushing them. Use a garlic press for faster results.
Another beautiful find this time of year at the farmer’ market is green garlic. Did you think those bulbs were fresh, because they weren’t grounded into a dry spice? Green garlic is picked in the early phases of a fully, developed garlic bulb. It’s milder in taste, and the cloves aren’t individually defined. Often, they’re sold with their long green linear stems. Slice or snip the stems finely, to serve as a mild garnish, called garlic chives.
Roasting radishes in olive oil, pink peppercorns, sea salt, and garlic chives produces a milder flavor then the sharper, raw version often served in salads. Besides breakfast, enjoy them as a side dish to any meal of day.