Radish and turnip relish
Attention! From henceforth, The Ordinary will be called The Clio Chronicles! All Clio all the time. News about Clio, pictures of Clio, songs about Clio. I’m joking, of course, but it’s amazing how quickly a little creature like this can take over your life. It’s wonderful how you can fall in love with a soft, warm, madly kissing, ludicrously cuddly little rat-tailed dog after so short an acquaintance. Last week we had a talk about whether or not to get the puppy, and there really aren’t very many rational reasons to get a dog. And yet I felt like I needed
a dog, I needed this dog. And now that she’s here I can’t imagine not having her. At night we try to get her to sleep at the foot of the bed, but by morning she’s slithered up to my pillow, and she curls up there, whuffling in my ear and pressing her hot little body against me. We have dog dreams in our house again! Our Steenbeck
died six months ago, and having a puppy doesn’t ease that pain. In some ways, having Clio around is completely bewildering. I don’t deal with change very well, even good change, particularly this time of year. This is a change that I very strongly advocated. I was a ridiculously bratty basket case all last week, because I wanted Clio so badly. But even this change makes me feel a little melancholy. She’s colored very differently than Steenbeck, but some of her expressions and reactions are so startlingly like Steenbeck, that I get lost in time…I all feel confused about the past in the future. It’s as though the strength of my aching loss has brought my memories alive.
She’s a funny little girl, though. She’s a bright, scampering little rascal, with smart sea grey eyes and golden grey ears. She’s sassy like this relish! We got some little asian turnips in our CSA, as well as some more radishes. I’d roasted some radishes a few weeks ago, and enjoyed them, so I thought I’d try it again, this time with sweet carrots and sweet-sharp turnips. I coated them with a sweet sauce of ginger, cayenne and brown sugar (but you could use honey.) I thought the flavors were nice together – very different, but complementary. We ate it with savory tarts and croquettes. I liked it a lot mixed simply with basmati rice.
Here’s Soul Captives by Bob Marley. I had this song stuck in my head all night. Not the whole song, just the line, “time slips away without warning.”
1 small bunch radishes (6 or 7)
1 small bunch spicy asian turnips (5 or 6)
1 large carrot
1 clove garlic – toasted or roasted
1 T brown sugar
2 t lemon juice
1/2 t ginger
1 T olive oil
Preheat the oven to 425.
Peel the carrot and turnips and scrub the radishes. Grate them all into a big bowl (or into your food processor). Mix all of the other ingredients in a small bowl. Pour over a few teaspoons of boiling water, and stir till the sugar is dissolved. Pour this over the veggies, mix well.
Spread the vegetables in an even layer on a baking sheet and sprinkle the olive oil over top.
Roast for about 20 minutes to half an hour, till the mixture is soft and fragrant, and starting to brown on the edges.
Aren’t roasted radishes great? I love them. I’ve never tried them in a sweet gingery lemony glaze, though! Thanks for the great idea!
They are wonderful! I didn’t think I liked radishes much until I tried them that way. Come to think of it, there are quite a few veggies I didn’t think I liked until I tried them roasted!
I am just catching up because I’ve been super busy. I missed the getting of Clio. Adorable! Great picture.