SEPTEMBER 28, 2021
Hello Everyone,
Now that Fall has arrived and temperatures will be getting cooler, we are seeing the return of some of the vegetables we loved in the Spring: lettuces and other greens. And radishes. We love those bright, crunchy, peppery little gems!
In our household, radishes most frequently are eaten raw after a rinse and with a little salt. But, as the weather turns cooler we crave something a little warmer and less peppery. Radishes mellow with cooking, so that’s the way to deal with them if you find them too spicy.
Today’s recipe is one for cooking radishes until they are mellow and serving them with sweet garlic.
ROASTED RADISHES WITH GARLIC
Ingredients
1 lb. fresh radishes, stems removed, ends trimmed, cut in half
1 TBS melted ghee or avocado oil)
1/2 tsp sea salt
1/8 tsp ground black pepper
1/4 tsp dried parsley, dried chives, or dried dill or mix
2 garlic cloves, finely minced or crushed
Directions
1. Preheat the oven to 425 degrees. In a bowl, combine the radishes, cooking fat (ghee or oil), dried herbs, salt, and pepper. Toss the mixture until the radishes are evenly coated.
2. Spread the radishes in a single layer in a 9 x 13 baking dish.
3. Bake for 20-25 minutes, stirring every 10 minutes. After the first 10 minutes of baking add the minced or crushed garlic and mix. Return the pan to the oven to bake an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.
4, Optional: serve this dish with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill, or chives.
HELPFUL HINT: Ghee is clarified butter and is available in most supermarkets.
BONUS RECIPE: For when visitors are coming and you don’t have time for a complicated appetizer.
DIPPED RADISH BITES
Ingredients
3 TBS unsalted butter, browned and cooled
1/2 cup tahini
1 bunch of radishes, greens removed
1/4 cup sesame seeds
Flaky sea salt
DIRECTIONS
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Prepare the radishes by removing the greens, but leaving a short stem about an inch long. This will make the radishes easier to dip and eat.
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Line a baking sheet with baking parchment paper, and place the sesame seeds in a small bowl. In a small wide and shallow bowl, whisk together the cooled brown butter and the tahini. Dip a radish in the tahini, and rotate so that it gets fully coated. Place on the prepared baking sheet and repeat with the remainder of the radishes.
3. Transfer the baking sheet to the refrigerator and chill it for about 10 minutes.
4. Coat the radishes with a second coating of tahini; sprinkle each with a little bit of flaky sea salt, and then sprinkle with more sesame seeds, coating the whole radish. Return the radish to the baking sheet, and repeat with the remainder of the radishes. Chill again for about 10 minutes.
Serve and enjoy!
Have a delicious week.
Best,
Judi