Radish Top Soup and Slow-Roasted Radishes Recipe

See full recipe on: The Daily Meal


12 ounces watermelon radishes, peeled and cut into 1/4-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
3 tablespoons extra-virgin olive oil
1 1/4 cup 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 1/2-inch cubes
3 cups vegetable stock
2 1/2 cup water
Sea salt and freshly ground black pepper, to taste
12 ounces radish tops or mustard greens, tough stems removed, cut into 1/2-inch strips
1 tablespoon creme fraiche
Lemon-infused oil, for garnish

Nutrition 6 servings

Per Serving % Daily Value
Calories 217
Fat 14g 21%
Carbs 21g 7%
Protein 3g 6%
Fiber 4g 19%
Cholesterol 1mg 0%
Sodium 103mg 4%


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