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Stovetop Cooked Carrots And Radishes

Roasted Carrots & Radishes with Chevre On White Platter
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EatSimpleFood.com

This stovetop steamed and seared carrot and radish recipe tastes delicious and looks vibrant. Top seared carrots and radishes with a carrot top pesto and garnish with goat cheese (chèvre).

Ingredients

  • 1 bunch small carrots with tops (~ 3/4 lb), halved leaving 1/2" of the stem
  • 5 Watermelon radishes (~ 1/3 lb), quartered leaving 1/2" of the stem
  • 5 Purple Plum radishes (~ 1/3 lb), quartered leaving 1/2" of the stem
  • 1 orange, zested & juiced (~3/4 cup)
  • water
  • 1 1/2 Tbsp unsalted butter
  • salt to taste
  • black pepper to taste
  • chèvre (goat cheese), optional as garnish

Ingredient List Pesto (makes 2 cups):

  • Green tops of carrots
  • 1/4 cup pecans
  • 1 clove garlic
  • 1 Tbsp (~ 1 inch) ginger
  • 1 orange (~3/4 cup), juiced
  • 1/2 cup extra virgin olive oil
  • 3/4 tsp salt (or to taste)
  • black pepper to taste

Instructions

Directions Carrots and Radishes:

  • Zest the orange and set aside.
  • Add a couple of inches of water, orange juice, and 1/4 tsp salt to a large shallow pan.  
  • Add carrots in a single layer with the flat side down. Bring to a boil, reduce heat, and simmer covered until carrots are crisper than desired tenderness (~ 5-8 minutes depending on size of the carrots).
  • Drain any excess water, if needed,  and add 3/4 Tbsp unsalted butter to the carrots/pan.  Increase heat to medium high and cook uncovered until the carrots start to caramelize ~ 2-3 minutes.  
  • Repeat the same process with the quartered radishes.  You may need to do this in batches if your pan is not big enough (wiping in between because the butter may have gotten dark).  Don't cook the watermelon radishes with the purple radishes in the pan or it will turn them purple.

Directions Optional Carrot Top Pesto:  

  • Add all ingredients except olive oil into blender or food processor.  Slowly add olive oil through the feed tube.  Add salt to taste.

Top carrots and radishes with the pesto if you made it or just the orange zest if you didn't have time for that step.  Add goat cheese if desired.  Happy Eating!  Beckie

Notes

  • Can't find purple radishes?  No problem, just use regular radishes instead.
  • Butter burns easy.  If your carrots start to burn after you add the butter, reduce the heat (or take off) and add a touch of olive oil.
  • When you get better at the method of cooking with liquid first, and pan frying in oil/butter/fat last, then you will be able to estimate how much water you will need for your pan and when to take off the lid to burn off the excess water instead of having to drain it.
  • Making a huge batch?  Save some time: Preheat the oven to 400F.  Leave the carrots whole.  Add all ingredients (not pesto) to a baking dish, cover and cook ~ 25 minutes or until tender.  Uncover and roast ~ 20 minutes or until liquid has evaporated and carrots are starting to brown.

Find it online: https://eatsimplefood.com/roasted-carrots-radishes-with-orange-zest/