In this country we tend to think of radishes as small red vegetables. In German there are two words for radish - Rettich and Radieschen - the former is a large white root and the latter is the small red radish. I have not seen them for sale here until yesterday when I saw them at Lidl.
On an earlier posting about parsnips, I concluded that Princess Fiona and I were talking at cross-purposes. I think that her mooli is a radish rather than a parsnip. The photo above shows the two side by side. Above is the German radish which is white with a smooth skin and weighs about 500 g while the parsnip below weighs about 300 g. The German radish looks rather like mooli sold at Tesco. I have never seen daikon for sale but assume it is similar too.
When I think of German radish I think of having lunch in a Bavarian beer garden. The white radish is used a lot in salads and served with cold cuts and beer. It is normally sliced very thinly and left with salt for up to half an hour to tenderise it. It can be cooked but is normally eaten raw in salads. Like cucumber it has a very cool taste so is more suited to the heat of summer than the greyness of November.
2007-11-21 @ 19:34