Radish Top Soup and Slow-Roasted Radishes Recipe

Jan 26, 2012 @ 2:01 PM
Posted by Viviane Bauquet Farre - FoodandStyle.com, Special Contributor

Viviane Bauquet Farre - FoodandStyle.com's picture

Nutrition

Cal/Serving: 434
Daily Value: 22%
Servings: 3

High-Fiber

Fat	30g	45%
Saturated	5g	26%
Trans	0g	0%
Carbs	45g	15%
Fiber	11g	43%
Sugars	17g	0%
Protein	6g	13%
Cholesterol	5mg	2%
Sodium	2298mg	96%
Calcium	167mg	17%
Magnesium	80mg	20%
Potassium	1432mg	41%
Iron	3mg	18%
Zinc	2mg	11%
Vitamin A	113IU	2%
Vitamin C	82mg	136%
Thiamin (B1)	0mg	10%
Riboflavin (B2)	0mg	14%
Niacin (B3)	2mg	9%
Vitamin B6	1mg	37%
Folic Acid (B9)	122µg	31%
Vitamin D	0µg	0%
Vitamin E	4mg	20%
Vitamin K	28µg	35%
Fatty acids, total monounsaturated	20g	0%
Fatty acids, total polyunsaturated	3g	0%

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Radish Top Soup and Slow-Roasted Radishes

Viviane Bauquet Farre

One of the things that excites me the most is to take a humble vegetable and turn it into something exquisite. Like... a simple radish. I love to serve this soup side by side with the roasted roots. Take a bite of the sweet, fennel-infused roots along with a spoonful of the spicy, silky green-top soup and you’ll agree: The humblest of vegetables can truly be transformed into a heavenly experience.

INGREDIENTS

For the roasted radishes:

12 ounces watermelon radishes, peeled and cut into ¼-inch slices
12 ounces regular radishes, quartered
2 teaspoons fennel seeds, crushed in a mortar
1/2 teaspoon teaspoon sea salt, or to taste
Freshly ground black pepper, to taste
1 tablespoon maple syrup
3 tablespoons extra-virgin olive oil

For the soup:

3 tablespoons extra-virgin olive oil
1 1/4 cups shallots, halved and sliced thinly
1/4 teaspoon red pepper flakes
2 cloves garlic, sliced thinly
8 ounces Yukon Gold potatoes, peeled and cut into ½-inch cubes
3 cups vegetable stock
2 1/2 cups water
Sea salt and freshly ground black pepper, to taste
12 ounces radish tops or mustard greens, tough stems removed, cut into ½-inch strips
1 tablespoon crème fraîche
Lemon-infused oil, for garnish

DIRECTIONS

For the roasted radishes:

Preheat the oven to 425 degrees.

Place the radishes in a heavy-bottomed, nonstick roasting pan large enough to hold the slices in a single layer. Season with the fennel seeds, salt, and pepper. Drizzle the maple syrup and olive oil on top. Toss well, cover tightly with aluminum foil and bake until very tender, tossing once halfway through the cooking, about 45 minutes.

Remove the foil and toss the vegetables carefully so as not to break them. Return to the oven, uncovered, and bake until golden, about 12-15 more minutes. Remove from the oven and keep warm.

For the soup:

Heat a large, heavy-bottomed soup pot over medium-high heat. Add the olive oil, shallots, red pepper flakes, and garlic. Sauté until softened, stirring occasionally, about 2-3 minutes. Add the potatoes, stock, and water. Season with salt and pepper, to taste.

Bring to a boil over high heat. Add the radish tops, stir well, and continue to boil until wilted, about 1-2 minutes. Reduce heat to medium, cover the pot and simmer for 20 minutes until the potatoes are tender.

Add the crème fraîche and purée the soup with an immersion blender or food processor until silky smooth. Taste and adjust the seasoning if needed and keep warm. Place a small mound of the roots on a plate. Ladle the soup in a small bowl and place next to the roots. Drizzle the infused oil on the soup and serve immediately.