The initial appearance of this enormous, ungainly vegetable was not promising. But when my friends encouraged me to think of it as a kind of parsnip rather than a bloated radish, things started to click into place.
I peeled this thing, halved it lengthwise, and then sliced it into 1/2-in slices. I lightly coated these slices in melted earth balance, sprinkled with salt, then roasted them at 400* for 20 minutes, flipped and roasted for 10 minutes more. When they were slightly soft, I broiled them until they got nice and golden (only a few minutes). These were INCREDIBLE out of the oven, but--even though I eat cold leftovers regularly since I don't have a microwave--they were pretty strange cold. Eat them all fresh, or reheat well.
Butter Roasted Black Radish Slices
Hooray for roasted root vegetables! This is my favorite way to eat radishes, although I do agree that they are better hot out of the oven.
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