Toss lightly with oil and salt and place on a parchment lined sheet tray.
Roast in 325F oven for 45 minutes to an hour. The outside should like wrinkled, caramelized and thin end should feel hollow and the thick end should be fully cooked (soft). If the tip gets crunchy or burnt, just break it off.
Remove the carrots from the oven, allow to cool slightly.
In a bowl, season with the ‘bacon salt’ and toss evenly. Place back onto the lined sheet tray in the oven and turn oven off leave the carrots overnight to slowly dehydrate.
The next day, setup a mini smoker with foil and wood chips. Light your wood chips until a flame holds, allow to burn slightly and then gently extinguish. Cover securely.
In ten minute, increments, re-light the wood chips 3 more times or until desired smokiness is reached. When carrots are done, remove from the “smoker” and place between two pieces of parchment. With a heavy ‘mallet’ smash the carrots flat.
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more.
Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
A savory Roasted Radish dish, perfectly paired with a creamy Herby Tahini Sauce. Tender radishes, roasted to perfection and served with a delightful blend of tahini, lemon juice, garlic, and fresh herbs. A harmonious balance of flavors that will tantalize your taste buds and leave you craving more.
Inspired by an original recipe created for Recipe for Success by Chef Alyssa Dole
Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
Wash and dry the radishes and slice them with mandoline or sharp knife in 1/8-inch medallions. Then cut the medallions into half moons
In a mixing bowl toss the watermelon radishes with the olive oil, salt and pepper.
Spread them onto the lined sheet pan and roast for 10 minutes. Remove from the oven, flip the radishes and roast for 10 minutes more.
Meanwhile prepare the sauce by combining the tahini, olive oil, lemon juice, garlic, green onion, mint, dill, parsley, water, salt and pepper in a blender or food processor and pulse until very smooth. Add more water if needed to reach your desired consistency.
Spread a thin layer of sauce on each plate and top with the roasted radishes, a sprinkle of green onion and a pinch of salt and pepper if desired.
Recipe Notes
Use the sauce to make a slaw out of shredded radish, carrots and cabbage.
Coat an 8-inch casserole dish with vegetable cooking spray.
In heavy saucepan, heat wine over medium-high heat.
Add onion and cook, stirring often, until soft, about 3 minutes.
Add celery, bell pepper, carrot, green beans and peas.
Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
In large bowl, mix flour, salt, baking powder and baking soda.
Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
In measuring cup, combine buttermilk and honey.
Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
Lay biscuit topping lightly over filling..
Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes
Try changing up the flavor of the filling, for example, make a curry vegetable pot pie. The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.
