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Roasted Radishes with Toasted Walnut Purée and Puffed Wild Rice

Photo: Sam Muller

BY Erika Houle

PUBLISHED May 30, 2024

As much as I love the fresh bite of a thinly sliced radish round, leaving them more intact and imparting them with an earthy sweetness through cooking them is the move here—as is dragging them through a purée that’s loaded with toasted walnuts and roasted garlic.

With a puffed and seasoned wild rice topping, crunch isn’t lost but reimagined with a lighter touch. Similar to cauliflower in terms of mildness, and to carrots in terms of pairing perfectly with walnuts, cooked radish halves are an ideal vessel for taking on whatever sweet and salty flavors your heart desires.

 

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Roasted Radishes with Toasted Walnut Purée and Puffed Wild Rice

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Makes
4, plus leftover purée 1x

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