Rediscovering black radish: A nutritional powerhouse returns

Black radish, also known as black turnip, is a vegetable with exceptional health properties. Here are some reasons to include it in your diet this season.

Black radish is one of the oldest cultivated vegetables, and it has been appreciated since ancient times for its valuable properties. Thanks to its high level of nutrients and medicinal values, it is considered one of the healthiest vegetables to include in your diet. Although its taste is quite intense and resembles mustard, it is worth eating due to mustard glycosides.

This vegetable is a true vitamin bomb - it contains vitamin C, B vitamins, as well as key minerals: potassium, calcium, phosphorus, and magnesium. Vitamin C acts as an antioxidant, supporting the immune system and helping to fight free radicals. Fibre, on the other hand, improves digestion by regulating bowel movements, which is essential for the healthy functioning of the digestive system.

Black radish has anti-inflammatory and choleretic effects, facilitating fat digestion and supporting liver function. The sulfur compounds present in black radish are responsible for the regeneration of this organ. This vegetable stimulates the production of digestive juices, positively affecting the entire digestive process.

Black radish can be used in the kitchen in many ways. It can be eaten raw as an addition to salads, cooked, baked, and pickled. It works great as an ingredient in soups, and when baked, it makes an excellent side dish for meats and fish. It's worth remembering that when grated and sprinkled with lemon juice, it has a milder taste. It's a good idea for a raw salad.

Ingredients:

• 3 black radishes,
• 5 potatoes,
• 1 parsley root,
• 1 onion,
• 2 cloves of garlic,
• 3 litres of broth,
• 3 tablespoons of butter,
• cream to taste, optional,
• slices of bread or baguette,
• pepper, salt, favourite spices,
• parsley for serving,
• nigella seeds for serving.

Preparation:

1. Peel and finely chop the onion and garlic. Peel and dice the potatoes, parsley root, and black radish.
2. In a heavy-bottomed pot, sauté the onion and garlic in the heated butter. Add the potatoes, parsley, and continue to sauté, stirring constantly. Add more butter if needed.
3. Pour the broth over the sautéed vegetables and cook until they are soft. Add salt, pepper, and your favourite spices.
4. If using, add cream to the soup. Blend everything into a smooth cream.
5. Prepare croutons from the bread or baguette in a heated pan.
6. Serve the soup with croutons. Sprinkle with parsley and nigella seeds.