I just discovered roasted radishes, and sauteed radish greens
All my life, radishes were something I ate raw in salads or sliced and placed on little crackers. I cut off and discarded the greens.
Who knew radishes can be roasted? And radish greens can be sauteed like spinach?
I owe this new knowledge to a great book I recently picked up. EatingWell Vegetables: The Essential Reference is full of beautiful photos, basic information about buying, storing, and cooking vegetables from artichokes to yuca, and lots of great recipes. Plus, look how gorgeous the cover is! It just MAKES you want to try some new vegetable dishes.
Roasted Radishes & Leeks With Thyme
From: EatingWell Magazine, March/April 2014
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn't mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme.
2 bunches radishes (about 1 pound), halved if small, quartered if large
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 large leek, white and light green part only, halved and thinly sliced
1 tablespoon butter
1 teaspoon finely chopped fresh thyme or ¼ teaspoon dried
Preheat oven to 450°F.
Combine radishes, oil, salt and pepper in a large roasting pan.Roast for 10 minutes.
Stir in leek. Continue roasting until the radishes are lightly browned and tender, 10 to 15 minutes more.
Stir in butter and thyme; serve warm.