Red Radish and Caraway Taillerins

Name: Red Radish and Caraway Taillerins (Taillerins aux Radis et au Carvi)
Yield: Yield 8 servings
Cuisine: French
Ingredients: ⅓ cup sour cream; 2 eggs; 3 egg yolks; 1 cup packed radish leaves (from 3 bundles of fresh radishes); 1½-2 tablespoons red wine vinegar; 2 cloves garlic, coarsely chopped; 1½ teaspoons caraway seeds; Chopped parsley; Pepper from the mill; Radishes from 3 bundles, sliced ⅙ inch thick; Dijon mustard to taste; 3 tablespoons butter; 2 cups heavy cream; Salt; ½ teaspoon Maggi seasoning; 2¼ cups unsifted all-purpose flour

Taillerins aux Radis et au Carvi

Preparation info

Yield
8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Caraway, or carvi, is usually used in the making of sausage and sometimes in tommes. Why not use it in a pasta dish? The idea is probably not new, but I never saw it in any of the texts I studied.

Ingredients

Taillerins

2 cloves garlic, coarsely chopped
2 eggs
3 egg yolks

Europe
France
Savoie
Mediterranean
Pasta
Vegetarian

Method

Put the chopped garlic, eggs, egg yolks, and radish greens in the blender container and puree until smooth. Set ¼ cup of the mixture aside. Prepare the pasta as indicated, using the radish green mixture and the flour mixture with the Maggi seasoning.

To make the garnish, heat the butter in a sauté pan, add the radish slices, vinegar, salt and pepper.