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Radishes in a Pot

Radishes in a pot 
Serves 4

16 long radishes

Herb cream
8 gr parsley
8 gr chives
5 gr tarragon
5 gr chervil
5 gr shallots
125 gr sheep’s milk yoghurt (other good youghurt can be used)
15 gr capers
50 gr mayonnaise
5 gr instant food thickener

Malt soil
Day 1
175 gr flour
85 gr malt flour
50 gr hazelnut flour
25 gr sugar
75 gr lager

Day 2
40 gr flour
20 gr malt flour
50 gr hazelnut flour
4 gr salt
60 gr butter, melted

Sea salt

How it's done

Radishes - Wash the radishes and cut off the bottoms. Remove the leaves and stems, leaving only a few pretty ones.

Herb cream -  Roughly chop the herbs and shallots. Add the yoghurt and capers and process in a Thermomix. Blend in the mayonnaise and pass through a fine sieve(strainer). Blend the mixture with the instant food thickener.

Malt soil 
Day 1 - Preheat the oven to 90°C(195°F). Mix all the dry ingredients in a bowl and pour into a food processor. Process 3 times in short bursts while adding the beer. Spread on a tray and dry in the oven for 3–6 hours. Push through a coarse sieve to remove the thickest lumps.

Day 2 - Repeat the mixing procedure from Day 1 with the remaining malt soil ingredients, then mix the 2 batches together by hand, ensuring that no moist lumps are left in the mixture.

Dinnertime - Use a piping (pastry) bag to half-fill a small pot with the herb cream. Season the radishes with sea salt and insert them in the cream. Sprinkle enough malt soil on top of the radishes to cover the cream completely and the radishes partially.

Source: Noma: Time and Place in Nordic Cuisine