Watermelon Radish Bites

On the eve of Super Bowl Sunday, we threw a Hot Knives dinner party. Jokes were made about making “nachos” out of Portuguese thistle rennet cheese and Egyptian fava beans, or terriyaki tofu burrito bites (shudder, barf). But without thinking about it, we really did stumble upon our own kind of couch-potato small plates menu of wintery finger foods. Football worthy, even Oscars material!
First up, a cold platter of thinly sliced “watermelon radishes” (named for their starbust pink coloration) topped with a dollop of turnip-horseradish mash and a small square of French butter and sea salt. Best of all, both this dish (below) and the second one (which is on the way) require next to no cooking, mostly just prep time and decoration geekiness. So you can spend quality time with your guests. Maybe even just turn the TV off.

Watermelon Radish Bites

1 turnip
1 small potato (a purple Peruvian would work awesomely)
3 Tbs. butter (or olive oil)
1 clove garlic, minced
1 tsp. horseradish (fresh, grated or even horseradish mustard works)
1/4 cup heavy cream
1/4 cup vegetable stock
salt and white pepper to taste
1 watermelon radish
2 Tbs. French butter (optional)
1. Bring a small saucepan to a rolling boil. De-stem your fugly turnip and and toss it in your water. Add potato and let both cook until just tender to a knife blade, about 7-8 minutes. Remove, rinse with cool water and set aside.
2. In the same saucepan, heat your butter or oil. Add garlic and horseradish for a quick sauté on medium heat. Add the potato and turnip and cook for five minutes while attempting to mash with a wooden spoon. Finish the job with a handheld mixer (seriously, buy one!).
3. Slice the radish into paper thin spheres or semi-circles and arrange on a platter to serve. Top with a dollop, about 1 tsp. of turnip mash, and a small chunk of fresh butter. Sprinkle each piece with a couple coarse grains of sea salt.
Beverage: Dogfish Head’s 120 Minute IPA
Soundtrack: Miles’ Davis, Sketches of Spain