Recipe: Seared Radish and Hakurei Turnip Crostini
Summary: Delicious, unique way to use fresh radishes
- 1 bunch radishes, trimmed and tailed
- 2-3 Hakurei turnips, trimmed
- 2 T butter
- 2 cloves garlic, minced
- 4 anchovy fillets, finely chopped
- 1-2 T EVOO
- red pepper flakes
- thinly sliced (or not) bread, toasted
- If the radishes are large, cut them into quarters; if smaller, halves are fine.
- Cut the turnips into sticks.
- Just try to make everything fairly uniform.
- Place a 10-12″ skillet over high heat; once hot, add ~1T EVOO, a bit of salt and then add radishes.
- Cook them, undisturbed, for about 3 minutes, until the undersides are golden.
- Shake the pan a bit to toss them around, cook another minute and remove from heat.
- In a small skillet or saucepan, melt 2T butter.
- Once melted, add 4 finely chopped anchovies, 2 cloves minced garlic, a pinch of red pepper, s&p and 1-2 T EVOO.
- Once the anchovies start to fall apart and the garlic is getting nice and golden, remove sauce from heat.
- You can drizzle this over the radishes and then spoon all that onto thinly sliced, toasted bread, or you can spoon the sauce on the bread and then add the radishes.
- Whatever works. Sprinkle chopped parsley on top. YUM!
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4
Recipe adapted from Melissa Clark’s Radish Crostini.