I always thought radishes were a poor man’s onion, and so I shunned them.
Yes, I’m terribly elitist when it comes to food.
Then I discovered that when you roast radishes they become a very different animal.
(obviously not literally. That would be weird and scientifically troublesome)
Some commentators online said they resembled roast potatoes and that was that. I’ll give anything a go if you tell me it tastes like potato – potato is my trigger word.
Sadly I have to disagree. The texture is very definitely not potato. Radishes retain a bit of a crunch to them. But it wasn’t unpleasant.
In fact, they were quite delicious. Especially slathered with salt.
Me being me, I went one step further and made a kind of faux-potato salad for my roast radishes.
Roasted Radish & Tarragon Salad (serves 2-3)
- 8 radishes, quartered
- 1 tbsp duck (0r bacon) fat
- sea salt & black pepper
- 1 tsp mayo
- 1 tsp djion mustard
- 1 spring/green onion, finely chopped
- 1 heaped tsp fresh tarragon, finely chopped
- Melt the fat in a small baking dish and toss the radishes in it until well coated. Season liberally with salt and pepper.
- Bake at 420 for 20-25 minutes until slightly browned and soft enough to poke a fork through easily. Remove from oven and let cool.
- Stir radishes together with mayo, mustard, onions and tarragon. Chill until ready to serve.
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