SAVEUR: The New Classics Cookbook: 1,000 Recipes + Expert Advice, Tips, and Tales by Saveur magazine The editors of

Author:Saveur magazine The editors of [Unknown]
Language: eng
Format: epub, azw3
Publisher: Weldon Owen
Published: 2014-10-28T04:00:00+00:00

Radishes

ROASTED RADISHES

SERVES 2–4

Roasted in a hot oven, radishes lose their bite and take on a creamy sweetness that has been known to convert even the most ardent radish-foe. This recipe, taught to students at the Viking Cooking School in Greenwood, Mississippi, is a testament to the transformative power of a little bit of heat.

3 bunches assorted radishes, trimmed

3 tbsp. extra-virgin olive oil

6 sprigs fresh thyme

Kosher salt and freshly ground black pepper, to taste

1 Heat oven to 425°. Wash radishes, pat dry, and transfer to a large bowl with oil and thyme. Toss to combine; season with salt and pepper.

2 Put radishes into a shallow baking dish and cook, turning occasionally, until golden brown and a small knife slides easily into radishes, 40–50 minutes.

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