OK, I’ve got to admit that I’ve never actually tried this recipe. I saw it in a book and thought it was a weird enough combination to write down and try later on. But somehow, the combination of potatoes and radishes is just a bit intimidating! Radish can be quite spicy, but I guess that’s why they’re using potato juice which is milder. It might be a good combo, who knows? Maybe the carrots help blend them together better.

Ingredients:

4 carrots
1 medium white radish
3 potatoes, no need to remove skins

Directions:

I’m not sure why, but the recipe recommended juicing everything separately. Juice the potatoes, reserving the pulp for other things like chowders and soups. Next, do the carrots, also saving that valuable pulp (carrot cake). Then juice that radish. I’m not sure if these white radishes have tops to them, but you might want to remove that if so.

Then mix all the juices together and you’ve got a radish-potato cocktail. Sounds quite powerful… maybe I’ll try it in a few years.

Makes about 2 cups of juice.