Roasted Radishes sauteed with Fiddlehead Ferns
RECIPE COURTESY OF CHEF TINA MARIE GREEN of KISSING ROCK KITCHENS
Radishes bring back many childhood memories of my first garden. My dad was in charge of the corn, the beans and most of the garden, but I was, for some reason, in charge of the radishes. Seeing this recipe by Chef Tina Marie Green brings me back to those days where I planted seeds and saw the miracle of the radish, and realized the power of nature. It felt magical to plant a seed with my own two hands and watch this thing, this food, appear out of the dirt, and grow.
Radishes are also very good for you. They support the stomach, urinary and digestive processes and the detoxification of the liver, and are so tasty when roasted.
Recipe
Preheat oven to 425 degrees
Ingredients
3 pounds Radishes, (Watermelon radishes, if available)
Extra Virgin Olive Oil – a Tablespoon or so
Sea salt
Method
Clean the radishes and cut them into quarters lengthwise. Place in a bowl and sprinkle lightly with the olive oil---just enough to each one a light covering. Place on their sides on a foil lined baking sheet and sprinkle lightly with the sea salt. Roast for approximately 20 minutes, depending upon size. When checking the radishes, look for a roasted side, a little soft but crispy on the inside. Taste to check!
Serve
Serve the roasted radishes warm and by themselves, or toss them with fiddlehead ferns!
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