Tuesday, January 5, 2010
by kale daikon
And what, pray tell, is this delightful morsel?
A candied fig?
A rare species of mushroom that appears only at the start of each new year?
Detritus from a particularly intense Care Bear Stare?
A guava-flavored fruit snack? Crunchy yet chewy...
The glistening eye of an albino dolphin?
A super nova preserved in vegetable form like some semi-precious stone?
It's the wizened form of a watermelon radish. It's been sliced thinly and tossed with olive oil, salt, and pepper, along with purple, red, and yellow potatoes, turnips, and parsnips and roasted on a baking sheet in the 375-degree oven for 45 minutes.
Mmm. Root Chips. Waaay more addictive than Veggie Booty!
Remember the bright pink and pale green watermelon radishes of the fall?
These radishes were so fresh and fun-loving, before the heat of the oven, like Father Time, transformed them almost beyond recognition. What was once spicy and juicy has withered to a wrinkled, salted crisp, ready to become faintly sweet dust in your mouth and make way for the new. We bid you adieu! Adieu. Adieu...
Here are Veg Quiz I and II, if you missed them the first time around.