Roasting does brilliant things to radishes. It mellows their bitter bite, revealing an earthy sweetness. Enjoy this recipe from our Spring Farm to Table Vegetarian workshop.
Serves 4
Ingredients:
20 each radishes, cut lengthwise
1 ½ cups mustard greens, mizuna or radish tops
1 ½ Tbs. olive oil
2 Tbs. unsalted butter
1 lemon, juiced
Coarse salt, to taste
Method:
- Preheat oven to 450°F.
- Wash greens, coarsely chop and set aside.
- Toss radishes with olive oil and a pinch of salt in a bowl to coat.
- Place radishes, cut side down, on a baking sheet. Roast until crisp-tender, about 18 minutes.
- Melt butter in heavy small skillet over medium-high heat. Add a pinch of salt to skillet, swirling frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle with brown butter. Sprinkle with chopped greens and serve.
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If you are interested in attending a home cook class, please contact our campus for more information:
1.877.249.0305 Boulder Campus
