Small Family Farm CSA

We Dig Vegetables

 

Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This is a great side dish for roasted pork loin or leg of lamb.

4 side-dish servings

PREP TIME: 15 minutes ● TOTAL TIME: 35 minutes

Ingredients

2 bunches medium radishes (such as red, pink, and purple; about 20) ● 1 1/2 tablespoons olive oil ● Coarse kosher salt ● 2 tablespoons (1/4 stick) unsalted butter

1 teaspoon fresh lemon juice

Preparation

Preheat oven to 450°F. Brush large heavy- duty rimmed baking sheet with olive oil. Cut offall but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 11/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet 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 brown butter over. Sprinkle with chopped radish tops and serve.