You have to try roasted radishes to appreciate their goodness. The roasting process brings out a sweetness in the radishes that is unexpected but delightful. A cool-weather staple at most farmers’ markets, they come out of the oven beautifully every time. If you still have garlic scapes in the freezer from last spring, wonderful. If not, substitute with garlic and scallion.
Roasted Radishes with Garlic Scape Butter Recipe
INGREDIENTS
1 tbsp olive oil
3 garlic scapes, cut into 1-inch pieces (can substitute with 4 cloves of roasted garlic and one roasted scallion)
1 lb butter, softened
¼ cup parsley
1 tbsp fresh chopped dill
Juice of 1 lemon
2 lb radishes, cut in half lengthwise
Sea salt to taste
INSTRUCTIONS
- In a saucepan, heat olive oil, add scapes, and lightly sauté.
- Add to a blender with the rest of the ingredients and blend until smooth.
- Roast radishes at 400 degrees until brown and crispy on the outside.
- Serve roasted radishes on a platter and top with butter and sea salt.
Recipe and Styling by Anna Franklin / Story by Keith Recker / Photography by Dave Bryce / With Support from Buy Fresh, Buy Local of Western Pennsylvania
Subscribe to TABLE Magazine’s print edition.