You have to try roasted radishes to appreciate their goodness. 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. Radishes should be available well into fall at Shenot Farm, and butter is always on offer at Brunton Dairy.
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.
2. Add to a blender with the rest of the ingredients and blend until smooth.
3. Roast radishes at 400 degrees until brown and crispy on the outside.
4. Serve on a platter and top with butter and sea salt.
RECIPES AND STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE / STORY BY KEITH RECKER / WITH SUPPORT FROM BUY FRESH, BUY LOCAL OF WESTERN PA
Try more of our Fall farm-to-table Great Plates recipes:
Twice-Baked Butternut Squash with Brie
Cider-Glazed Pork Loin with Roasted Apples and Potatoes
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