I have a new favorite vegetable. During a trip to a local Farmers Market, I spotted these watermelon radishes a few weeks ago. I’ve been in love ever since with their vibrant Fuschia color and super mild flavor. I’ve been indulging my new love affair by adding them to salads and sandwiches. I’ll confess they are so good that the first time I roasted them with cauliflower, I ate the whole pan by myself. That was all I had for dinner.
I eat them for breakfast on toast with a sliced boiled egg. One slice is enough to cover a whole piece of bread. These beauties are 4 inches across. Farmer Fred’s favorite way to enjoy them is sliced with salt. If you can find them, go for it and buy them.
when do you put the umami in?
I use it as a flavor enhancer in savory dishes. Soups, casseroles, and on meat. (just realized I misread the question) I add it to the cauliflower and radishes before roasting.
You didn’t answer the other reader’s question. When in this recipe do you use the umami? With the salt and pepper before you roast the veg? Or with the Asiago after you roast the veg? You list the umami with the other ingredients, but in your directions, you never mention the umami.
Thanks for
Hello, and Thank you for spotting the oversight. The umami powder is tossed with radishes, cauliflower, garlic, and olive oil before roasting. The asiago cheese is added at the ends. I have made the corrections to reflect these instructions.