I was in the garden today getting some veg for tea. I decided I was going to cook a stew with the brace of pheasants I brought home from the shoot on Saturday.
I managed to get pretty much all the ingredients from the garden. The veg in the picture above is (left to right) leek, parsnip, black Spanish radish (a cooking radish) salsify, scorzonera and Jerusalem artichokes. I added a bunch of herbs from the garden and some potatoes I've got stored in the shed.
I've not tried Salsify or scorzonera before and I was very impressed with how they tasted (I'll do a post on them another time).
The Black Spanish Radish on the other hand isn't doing very well at winning me over at the moment. It's easy to grow and sowed really late, but tastes very bitter, even when cooked. So far we've tried stewing it and roasting it and both times I've left most of it on my plate and the girls haven't touched it.
It's a real shame we're not liking the taste as it's so easy to grow and being late in the season means you can grow it when another crop has finished. I was under the impression that it was meant to be fairly mild when cooked and a good bulking vegetable in soups and stews, to me it almost taints the whole dish.
Does anyone else grow this vegetable?
What am I doing wrong when I cook it?