1 teaspoon baking soda
4 quarts water
4 tablespoons butter
1 cup sifted all-purpose flour
1 (6 ounce) can radish, drained
1 cup chopped celery
1 teaspoon dried parsley
salt and pepper to taste
1 cup milk
1 pound granny smith apple - peeled, cored and cored
10 eggs, lightly beaten
1 teaspoon lemon juice
1 teaspoon vinegar
1 teaspoon lemon zest
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
1 1/2 cups milk
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1/2 cup whipping cream
1/4 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add radish and cook for 5 minutes, or until tender but crisp. Remove from boiling and pour into a large casserole dish. Sprinkle celery and cheese over radish.
In a large saucepan, combine water and butter. Mix all together and bring to a boil, stirring frequently. Return to a boil and steam 15 minutes. Drizzle over radishes.
Remove radish pods and skins and cut into small pieces. Place radishes in large bowl. Sprinkle with cheese mixture, parsley and salt and pepper to taste. Mix eggs thoroughly, pour milk over whole and toss with lemon juice and parsley mixture.
Stir flour into milk and egg mixture in a steady stream into a pan or stockpot. Add lemon zest and lemon zest; mix well and pour over radish.
Bring a large saucepan of water to a boil. Add radish pods and cook for 5 minutes. Remove pods from water and toss with all remaining ingredients.
Combine 2 tablespoons rice flour and 1 tablespoon margarine in medium bowl. Mix well and pour mixture over cooked egg layer. The rice flour mixture will be sticky.
Everything you need to make tasty, healthy morning radish eggs is already in my scrambled cauliflower, YUM! Thanks to Jill for posting this beautiful recipe, I will definitely be keeping it in my arsenal!
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