October 29, 2012

Black Radish Chips, Roasted Parsnips and Golden Beet Chips

This past week was the final box of the summer CSA season, which marked the end of my third year as a CSA member. In those three years, I had never encountered a black radish until now. 

It amazes me how Farmer Steve keeps coming up with new things to include (or maybe they've only been in the large share in the past).  Googling it, I found several recommendations for radish chips, so that's what I made and I really liked the way they turned out.



These radishes have a rough black skin with hot-flavored white flesh.  To make the chips I thinly sliced the radish on my mandoline, then tossed the slices with a little olive oil and salt in a ziploc bag.

Finally I placed each radish slice on a cooling rack, on top of a foil-lined rimmed baking sheet.  Bake at 400 degrees for about 15 minutes, just until the chips are crinkled around the edges.

While I had the oven on, I looked in my fridge to see what else I could roast from my CSA box and found a parsnip.  I couldn't remember what I had done in the past with parsnips, so I again turned to google and found a recipe that I very loosely followed.



After cutting the parsnip into batons, I tossed the pieces with olive, salt and pepper.  Then I placed them into a foil-lined roasting pan filled with a little vegetable broth.  Cover with more foil, then bake at 400 degrees for about 20 minutes and you'll have deliciously, tender parsnips.


After the parsnips went in the oven, I decided to take one more look in the fridge and found two golden beets.  Since I had the mandoline out already, I went ahead and made beet chips the same way I made the radish chips.  I loved them, but Chris preferred the black radish chips.

 

2 comments:

  1. That picture of the black radish is awesome. I love root veggies, so I'm sure these taste amazing.

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  2. Good reminder to think about how I'm going to use the root veggies filling the basement fridge. I periodically buy savory jams with the idea that I'll dilute the jam and toss root vegetables in it to roast--should actually try it one of these years!

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