Pan Roasted Radishes with Burrata, Radish Green and Pepita, Pistou and Fresh Radish Greens - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Pan Roasted Radishes with Burrata, Radish Green and Pepita, Pistou and Fresh Radish Greens

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    Pan Roasted Radishes with Burrata, Radish Green and Pepita

    This recipe for pan roasted radishes with burrata, radish greens and pepita serves four. (Published Thursday, Oct. 26, 2017)

    This recipe serves four.


    For radishes:

    • 2 to 3 pounds of mixed radishes, with the greens still attached
    • Good quality butter
    • 1 lemon, cut in half
    • 2 to 3 sprigs of fresh thyme
    • 1 shallot, sliced
    • Kosher salt and pepper, to taste

    For Pistou:

    • 2 cups of mixed radish greens, cleaned from radishes
    • 1/c cup toasted pepita seeds
    • ¾ cup Extra virgin olive oil
    • 2 garlic cloves, smashed
    • 1 ½ t. kosher salt
    • 1 T. red wine vinegar


    For radishes:

    • Wash, rinse and dry the radishes and greens. Cut radishes away from greens, leaving about a half-inch of green at the top of the radish.
    • Quarter the radishes lengthwise.
    • Heat a medium-size saute pan on the oven. Pre-heat the oven to 350 degrees.
    • Add the butter to the pan. When the butter melts and foams, add the thyme sprigs, garlic and shallots, and sweat for two to three minutes.
    • Squeeze half of the lemon into the pan,
    • Add radishes and saute for five to eight minutes.
    • Transfer the pan to the oven and roast for an additional 10 minutes, until the radishes are tender.

    For Pistou:

    • In a blender, add the following in order: olive oil, vinegar, greens, garlic, pepitas, salt, and pepper.
    • Start the blender on the lowest setting and gradually increase the speed to the maximum speed. Blend until smooth.
    • Taste and adjust the seasoning.

    For Plating:

    • Cut Burrata cheese in half and place it curd-side up on the plate. Scatter the roasted radishes on top of the cheese.
    • Drizzle with pistou.
    • Sprinkle with chopped fresh radish greens and pepitas.
    • Serve.