Hasselback radishes

Hasselback radishes

Total: 40 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / person: 451 kcal
, Fat: 41 g
, Carbohydrate: 9 g
, Protein: 10 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Radishes

4 bunch radishes incl. green parts ; greens set aside
2 tbsp olive oil
¾ tsp salt

Bake

a little sea salt

Pesto

1 organic lemon, use a little grated zest and 1 tbsp of juice
50 g pine nuts, roasted
1 garlic clove
1 tsp ground cane sugar
1 dl olive oil
40 g grated Parmesan
¾ tsp salt
a little pepper
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How it's done

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Radishes

Cut thin slices into the radishes (approx. 300 g) but do not cut all the way through, place on a baking tray lined with baking paper. Brush the radishes with oil, season with salt.

Bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove, arrange the radishes on a platter, sprinkle with fleur de sel.

Pesto

Place 200 g of the reserved radish greens in a blender with the lemon zest and all the other ingredients up to and including the oil, puree. Add the cheese, mix, season the pesto, spread 3 tbsp of the pesto on top of the radishes.

Good to know
Shelf life: Transfer the remainder of the pesto to a jam jar (approx. 300 ml). Cover the pesto with oil, seal the jar. Keep in the fridge for approx. 2 weeks.

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