ROASTED RADISHES WITH CAPERS AND ANCHOVIES
Rascally radishes, members of the mustard family, meet their match with salty anchovies and capers; roasting tames all three (and a squeeze of lemon brightens the lot), transforming them into a sublime side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees, with rack in upper third. Toss together radishes, capers, anchovies, garlic, and oil; season with salt and pepper. Spread out mixture in a small roasting pan. Roast, stirring once, until radishes are shriveled and fragrant, 30 to 35 minutes. Serve warm with lemon.
ROASTED RADISHES WITH ANCHOVIES
Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce. This is best served warm rather than piping hot. You can make the anchovy mixture up to 3 days ahead. Store it in the fridge and bring it to room temperature before using.
Provided by Melissa Clark
Categories vegetables, side dish
Time 35m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
- Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
- Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
- Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 376 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED RADISH CROSTINI
Of all the things you can do with a radish - slice it into salads, chop it into salsa, shred it into slaw or top it with a thick layer of sweet butter and a sprinkling of flaky sea salt - the last thing most people think to do with it is cook it. But you should. Heat transforms the spicy, crisp and crunchy radish into something sweet, succulent and mellow. Here, pan-roasted radishes are served atop toast with a quick sauce made of butter, anchovies, garlic, red pepper and olive oil.
Provided by Melissa Clark
Categories easy, quick, appetizer, side dish
Time 25m
Yield 2 light meals or 4 side dishes
Number Of Ingredients 10
Steps:
- Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
- Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
- In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
- Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 956, UnsaturatedFat 60 grams, Carbohydrate 34 grams, Fat 87 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 24 grams, Sodium 912 milligrams, Sugar 5 grams, TransFat 1 gram
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