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