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

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.
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