- 09 Apr, 15
- by Anna Brones
- in Gluten Free, Plant-Based, Recipes
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2
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Roasted Radish and Mint Pâté
Fresh spring radishes are so good on their own, it’s hard to imagine turning them into anything else.
I however enjoy making all kinds of crazy spreads and dips, and I figured that if one could roast beets and make things like beet hummus, then certainly one could roast radishes and puree them into some sort of wonderful spread.
Roast radishes takes a little of the bite out of them. But fear not, a slight bit of that peppery taste that makes radishes so wonderful manages to stay put.
Why a pâté? Because it sounds fancier. Just kidding (sort of). Because I like having something to spread on crackers, or as the base of a sandwich, and since this one is thick and a little chunky it works perfectly for that exact purpose.
Soaking the almonds helps them to puree a little easier, and also makes this recipe 100% dairy free and vegan. If however you do dairy, I would not be opposed to putting a little feta cheese in this for an extra flavor element.
The mint gives an additional light flavor of spring, and if you really love mint you can add in more if you like.
Roasted Radish and Mint Pâté
Ingredients:
1/2 cup (2.5 ounces, 70 grams) almonds + 1 cup (240 milliliters) water for soaking
1 bunch radishes (about 18 ounces, 500 grams – with the greens still on)
1 small shallot
Leaves from several sprigs of fresh mint
3 to 4 tablespoons olive oil
1 tablespoon tahini
Salt and pepper to taste
Preparation:
Place the almonds and water in a bowl and let soak for at least an hour.
Preheat the oven to 450°F (230°C).
Remove the radish greens – don’t throw them away! Save them for later to sauté, or make pesto with them – and rinse off the radishes.
Place the radishes on a baking sheet and drizzle with olive oil. Roast for 15 to 20 minutes until the radishes are soft and have a nice caramelized color.
Let the radishes cool, then place in food processor with the almonds, shallot and mint. Pulse until you get a coarse texture. Add in the olive oil and tahini and blend until you get a thick texture and it all holds together. If you want it a little smoother texture, add more olive oil and tahini. Use salt and pepper to taste.
Store in an airtight container in the refrigerator.
When you serve, garnish with some freshly chopped mint leaves.
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Comments 2
Cassie
Don’t like radishes, but I’ll give this a go!
An Ode to the Spring Season: Foodie Underground - EcoSalon
[…] here now, with your radishes and ramps, your arugula and asparagus. Color has come back onto my plate. It seeps into my veins, […]