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Ingredients for 6 servings:


6 large red radishes, washed and trimmed

2 large carrots, peeled

1 large kohlrobi or turnip, trimmed and peeled

1 small celeryroot, peeled

1/4 cup white wine vinegar

1/4 clover honey

Kosher salt and freshly ground white pepper, to taste




Cut the radishes with a V-slicer, mandoline, or julienne attachment on a food processor into 1/4" square pieces.  Continue with remaining vegetables cutting them, as needed to match the length of the radishes.


Lay the vegetable julienne in a large skillet where they are no more than 1" deep.  Pour in 1/4" cool water,  bring to a boil, cover the skillet and cook for 5 minutes, or until the pieces are just cooked through.  Transfer the veggies to an iced water bath and drain the pan.


Heat and stir the vinegar and honey together in the skillet.  When the liquid comes to a simmer add the drained vegetable pieces and toss to coat them with the sweet and sour liquid.  Season to taste with salt and pepper.


Serve hot or warm as a side dish.