In our opinion, radishes too often go uncelebrated. We love their peppery crunch -- especially paired with sweet butter and some good salt. But there are countless ways to appreciate the many colorful varieties of this root vegetable. This week, we'd like yours!
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Yukon Gold potato, radishes, scallions, lemon juice, Greek yogurt, black mustard seeds & cumin seeds. Please pay no attention to the whole grain mustard -- it snuck in when we weren't looking.
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Merrill chops the potato into bite-sized pieces. (Addie & Walker are here to ensure that little mouths are taken into consideration.)
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Merrill happily readies the potatoes for roasting while Amanda is relegated to radish-scrubbing duty.
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We like to get handsy with our vegetables.
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The potatoes roast on their own for 10 minutes before the radishes join them.
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Amanda drizzles oil over the radishes (in the same bowl the potatoes were just in! We like how you think, gingerroot) while Merrill flings the last few into the mix.
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Radishes tag along for the last 10-12 minutes in the oven.
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When the potatoes are soft inside with some crisp edges but the radishes are still al dente, you're golden (har).
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We live for tips like this one from gingerroot's grandmother: Mix the sugar and salt with the lemon juice till they dissolve, then add to the rest of the dressing to taste.
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Cumin seeds & black mustard seeds get toasty and infuse the olive oil -- once the mustard seeds start to pop, you're done!
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Just 2 tablespoons of Greek yogurt go a long way.
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Sliced scallions add some sweet bite.
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Merrill slides the dressing onto the cooled roasted veggies and Amanda gets ready to dive in.
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So close.
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Fold just till the dressing evenly blankets the vegetables.
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And eat your heart out.
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Olive oil, salt, fresh mint, butter and radishes (not pictured: black pepper). That's it!
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Awfully menacing, arent they? If you are a radish, do NOT cross these two.
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Like so many great recipes do, this one starts with a pool of oiive oil and butter.
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A scattering of fresh mint is all the embellishment you'll want for these radishes.
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Make sure your radishes are completely dry and drop them in carefully -- seconds after this photo was taken, Amanda sustained some minor burns from hissing hot oil.
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To give the radishes room to brown, use your widest sauté pan -- both stainless steel and non-stick worked great for us.
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The skin starts to slacken and fade to a rosy pink.
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We like salting early, peppering late.
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Toss on the mint just before serving and enjoy!
