01 July 2011

smashed rutabagas & roasted radishes

There are nights when I just want dinner ready and I want it ready now. I don't want to think about it, don't want to plan it and don't want it to take too long. On other nights, though, I love searching my pantry and fridge for ingredients to throw together and somehow mold into a complete  meal. One night I looked around and saw that we had rutabagas, potatoes, spring onions, and radishes with their greens, all fresh from the farm. A glance in the fridge confirmed that we had butter and cheese. So we made this. Did you even know you could cook a radish? My mom remembered that author/farmer Kristin Kimball of The Dirty Life: On Farming, Food and Love and of Essex Farm in Essex, NY cooked up some radishes once but I had completely forgotten about that by the time I was staring down two week's deliveries of radishes and had no idea how to use them up. Fortunately, Epicurious.com came through for me, as it usually does. Once roasted, radishes lose some of their spiciness and take on almost a sweet flavor and slightly creamier texture.

Roasted Radishes with Brown Butter
(adapted from Bon Appétit, April 2011 via Epicurious)

  • radishes, one bunch 
  • 2 tbsp butter
  • 1 tbsp olive oil
  • course sea salt
  • 1 tsp fresh lemon juice

  1. Preheat the oven to 450 degrees and brush a baking sheet with olive oil.
  2. Cut off all but 1/2 inch of the radish tops and set the greens aside for another meal of your choosing. The recipe call for adding them on top of the roasted radishes raw. I find radish tops to be a tad bitter, so we sauteed ours in the skillet after Step 4 and ate them on the side. Truthfully, they were still pretty bitter. So do what you like with them but don't say I didn't warn you.
  3. Cut radishes in half lengthwise and place in a bowl with olive oil. Toss to coat and then place radishes cut side down on baking sheet. Sprinkle with sea salt, cracked black pepper and a bit of rosemary.
  4. Roast for about 20 minutes or until radishes are crisp and starting to brown. When they are done, remove from oven and set aside. In a skillet, melt the butter over medium-high heat and add a pinch of salt. Swirl the skillet continuously to prevent scorching and remove from heat as soon as the butter browns. Add in the lemon juice and drizzle over the roasted radishes. Serve warm. Makes 2-3 servings.
Smashed Buttermilk Potatoes and Rutabagas
(Adapted from Bon Appétit, November 1998 via Epicurious)
  • 2 medium rutabagas, scrubbed and cut into small chunks (1-2" is fine)
  • 2 medium russet potatoes, scrubbed and cut into small chunks (1-2" is fine)
  • 4-5 tbsp unsalted butter
  • 3/4 cup buttermilk
  • 1/2 cup cheddar cheese, shredded
  • chopped green (spring) onion tops or chives, for garnish

  1. Cook the rutabagas and potatoes together in a large pot of boiling water until tender, about 20 minutes, and drain. 
  2. Add butter to the pot and mash, then add 3/4 cup buttermilk and keep mashing until smooth. Next, add in the shredded cheese and stir until combined and melted. Season with salt and pepper, sprinkle with sliced spring onion tops and serve. Make 3-4 servings.

Do you have any delicious menus ready for Independence Day weekend? Doing a bit of grilling? Making a few potato salads? I'm whipping up a giant batch of sangria, a few deviled eggs and maybe a radish dip (more radishes!) to celebrate the 4th. If you need ideas for your own party, check out this cute "July 4th Stuck-in-the-City Picnic Brunch" from BGSK. Because you can, and should, party anywhere regardless of whether or not you have a perfectly set-up rooftop deck or spacious yard with a grill! This time last year, Chris & I were fleeing the country and missed the 4th of July celebrations so I'm happy to be home to celebrate it in 2011.

1 comment:

  1. this looks totally awesome.. but i already promised myself i am NOT cooking tonight!


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