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Bavarian Radigmias with bread dumplings

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Ingredients for 2 servings:

  • 1 m.-large radish(s), black
  • 1 tbsp spirit vinegar
  • 1 tbsp vegetable oil
  • 1 tsp, heaped salt
  • n. B. Pfeffer
  • n. B. water

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Total time approx. 30 minutes

Radish vegetables – traditional according to Grandma Marianne’s recipe

Peel the radish and finely grate it into a bowl (alternatively, chop it in a blender). Then sprinkle with salt, mix everything well, and let it sit for about 20 minutes. This draws out the water from the radish—”The radish must cry.” Now add vinegar and oil. Add enough water to create a porridge-like consistency (see recipe image). Season with pepper to taste. Traditionally, the bread dumplings are dipped piece by piece into the radish and eaten.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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