Tuesday, November 15, 2011

RECIPE: Roasted Radishes

Radishes, you say?  Aren't they one of those foods that a lot of people find repugnant?

Why yes, yes they are.  I find them delicious, at least roasted in garlic and butter.  I think I even surprised my housemates with how palatable I made this humble dish.  Like the best food in life, it was simple to make.


2 sizable icicle radishes (or two good bunches of smaller radishes)
8 oz (one package) whole fresh baby bella mushrooms
2 cloves garlic, chopped small
2 tablespoons butter
salt & pepper to taste


Heat oven to 400 degrees Fahrenheit.

Melt the butter on the stove in a saucepan with the chopped garlic over medium heat.  Meanwhile, chop your radishes in half lengthwise and then in half-inch segments.  Arrange the chopped radishes and whole baby bellas in an 8" by 8" oven safe casserole dish.  Make sure the mushrooms are upside-down, so that they catch the most liquid.

When the garlic becomes most aromatic (and before it begins to brown), remove the melted butter from the heat and pour it directly over the chopped radishes and mushrooms.  Season lightly.

Place the dish in the oven and roast for 20 minutes, until the vegetables are tender and just beginning to brown.  Serve warm.

VERDICT: I was surprised by how much the roasting process changed the flavor of the radishes.  Raw radish is pungent and distinctive, almost too strong when raw for anything other than a thin slice or two in a salad.  When cooked until tender, radishes mellow out, developing an almost buttery rich taste (even without that much butter in the dish).  They still may not be for everyone, but I think I'll try them again.  They are listed amongst the best things for people on the Body Chemistry Diet to eat ... so I had better learn to love them!

No comments:

Post a Comment