We have gone a little off piste with this recipe. Cooking salad vegetables is all the rage at the moment – from chargrilled lettuce, baked cucumber to charred salad onions. In this recipe, we roasted some French radishes and present them with a smoky, spiced almond butter sauce.
On cooking, the radish loses a little of it’s nasal searing heat, instead developing a softer flavour not dissimilar to cooked celeriac.
There are recipes for braised, confit and sous-vide cooked radish. We roasted our radishes with a simple seasoning of oil, salt and pepper. We served it with spoonfuls of a simple almond based sauce. Smoky, sweet, and spicy , it came together using store cupboard ingredients – nut butter, soy, hot sauce, a little lime juice and some maple syrup. We added a dash of liquid smoke but this is optional.
The beautiful pink, jewel-coloured vegetables make a pretty garnish alongside meat, though could be equally well placed in a grain salad, where I would suggest a good dose of the spicy sauce to lace the grains with its complex layers of flavour.
- 200g (7oz) radishes
- 2 teaspoons olive oil
- Sea salt and Pepper
- 2 tablespoons almond butter
- 2 teaspoons maple syrup
- 2 teaspoons hot sauce (we prefer Franks)
- Half teaspoon liquid smoke (optional)
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- Preheat oven to 190DegC (375DegF).
- Wash and trim the leaves off the radishes, placing them in a baking dish.
- Drizzle with olive oil, sea salt and pepper.
- Bake for 15 to 20 minutes until the radishes are sizzling hot and brown.
- Whilst the radishes are baking, warm the almond butter for 15 seconds in a microwave to soften it, then mix in the remaining ingredients with a fork until smooth.
- Serve the radishes warm with the sauce drizzled over.
More ideas with radishes –
Urvashi is growing them on her allotment. Read about her ideas here.
Bintu puts them on these lovely open sandwiches. Flecks of ruby red through the topping of this Scandinavian inspired toppings.
Jeanne has a butter glazed radish dish.
Margot steams her radishes and adds it to a broccoli cheese combo.
Becca uses radish to garnish these goat cheese crostini.