Braised Radish Crostini

Chad and I have been traveling these last two weeks which has not left me a lot of time in the kitchen. However, we have eaten at some really fabulous places and ate some amazing dishes. Look for a few inspired recipes in the future.

Braised Radish Crostinis Beauty and the Beets

So this week, I am sharing a very easy recipe that Chad and I made a little while ago. Chad is a huge fan of crostini appetizers so I have a lot of fun experimenting with different ingredients and flavors to give him what he wants. As with all experiments, some are highly successful while others fail miserably.

Braised Radish Beauty and the Beets

This week’s recipe share is one that I really liked, but Chad would be OK with me not making this again. BUT, please keep in mind that I love radishes, while Chad is not so much of a fan. I could eat raw radishes everyday as a snack (and often do) while he would prefer almost anything other than a radish.

Radish Crostini Beauty and the Beets

I thought that maybe I would be clever and disguise these radishes by boiling them in butter and apple juice (or you could use white wine but I like the tartness of the juice), and just maybe he would like them. He thought they were OK, but I spilled the beans and told him it was a radish and I think in his mind a radish is a radish is a radish. They turned a light pink color and softened, completely changing their entire composition- I could have passed them off for almost anything else. But I told him the truth and he didn’t like them.

Parsley Beauty and the Beets

I, however, loved them. I would make braised radish compote to garnish a veggie burger or throw into a veggie casserole. What do you think? Have you ever had braised radishes?

Braised Radish and Butter on French Bread
 
Prep time
Cook time
Total time
 
adapted from Haylie Duff
Author:
Ingredients
  • 1 lb radishes, trimmed, scrubbed and sliced
  • 2 tbsp butter
  • ½ cup chopped Italian flat leaf parsley
  • sea salt
  • water, enough to barely cover radishes
  • 1 cup dry white wine (or apple juice)
  • lemon, halved
  • French bread, cut into slices
Directions
  1. Add the butter, wine or juice and radishes to a sauce pot. Add enough water to just barely cover the radishes. Bring to a rolling boil.
  2. Simmer over medium heat for about 15 minutes, until the radishes soften.
  3. Drain the radishes and add to a food processor. Add a pinch of sea salt, the parsley and a squeeze of the lemon to the radishes.
  4. Pulse lightly until radishes are chopped slightly, you want the radishes to be chunky.
  5. Spread the radish mixture onto the French bread and serve immediately, while the radishes are still warm.

Braised Radish Crostini

Friday Favorites All Y’all

Hey all y’all! I’ve been learning to speak Southern while in South Carolina.

Southern Grammar Beauty and the Beets

Last week we were in Atlanta, then went to Ft. Myers a few days for a blogger conference and had a few days at home in Orlando before heading out again. This time we were in Hilton Head Island for a few days of work and we are ending our trip in Savannah. Whew! Then we will be home for a few weeks before going out again. I love all this traveling. Reminds of those old flying days of mine….

Anyway, this week’s Friday Favorites are all my favorite South Carolina/Georgia things- let’s get this party started!

A Beet in Hilton Head Beauty and the Beets

First, driving up I-95 through Georgia, Chad and I made a stop at Peach World to grab some peach slushies.  Frozen peach cider. Need I say more?

Georgia Peach World Beauty and the Beets

peach slushy Beauty and the Beets

And of course, how could I not enjoy some real homemade sweet tea while in the real South? We found this amazing restaurant on Hilton Head Island called A Lowcountry Backyard Restaurant and they served real Southern tea.

South Carolina Sweet Tea A Lowcountry Backyard Restaurant Beauty and the Beets

The restaurant also served fresh tomato sandwiches with a cucumber dill sauce. (I also added pimento cheese as recommended by our server.) And I had a nice side of lima beans– does it get any more Southern?

Tomato Sandwich Lowcountry Backyard Country Beauty and the Beets

After lunch we packed up and drove to Savannah and checked into our new hotel. Just a few blocks from where we are staying we found another restaurant for dinner that served their own homemade veggie burgers. Green Truck Pub has been voted Best Veggie Burger in Savannah by a local publication and I can see why. I had mine with pimento cheese (of course)- all I can say is I am going to be logging in a lot of extra miles when I get back to Orlando.

Pimento Cheese Veggie Burger Green Truck Pub Beauty and the Beets

All this cheese, and of course, I’ve been really bad and off my health mark these last few trips. I couldn’t resist having a Cheerwine on the drive down from Hilton Head.

Cheerwine Beauty and the Beets

I also had my first Milk Tea on this trip while we were in South Carolina. Sweet tea blended with milk with blueberry boba. Ya, I’m hooked. I’ll be making this at home without a doubt.

Watusi Blueberry Popping Pearl Tea Beauty and the Beets

And lastly, I leave you with this sign that was hanging at A Lowcountry Backyard Restaurant– I just love this!

You are the Bubbles to my bath Beauty and the Beets

So that’s it from Beetsland for now- thank you to Heather from Life in Leggings for hosting the Friday Favorites party!

And tell me, what has been your most favorite eats while on a road trip?