Winter Vegetable Chips

This recipe works for watermelon radishes, rutabaga, celery root, beets or carrots. As long as the vegetables are sliced thin they will crisp up pretty well. Our favorites were celery root and the watermelon radishes. We actually fried ours in home rendered lard, wow!

-Preheat oven to 350 degrees, with racks in upper and lower thirds.

-Peel some of the winter vegetables mentioned above and carefully slice 1/16 inch thick with a mandolin (these have to be cut super thin to crisp up right). You want to end up with 1 baking tray’s worth.

-In a large bowl, toss beets with 2-3 TBS extra-virgin olive oil and a pinch of sea salt.

-Arrange the vegetables in a single layer on a rimmed baking sheet.

-Stack another rimmed baking sheet on top of the baking sheet with the vegetables on it.

-Bake until edges of vegetables begin to dry out, about 20 minutes.

-Uncover and rotate sheets.

-Bake 10 to 20 minutes, removing chips as they become lightened in color.

-Transfer to a wire rack and sprinkle with more sea salt; chips will crisp up as they cool.

Watermelon Radish Chips

Fry the watermelon radish the same way you would fry potato chips. The watermelon radish chips are crispy with great texture, slightly bitter with a sweet finish.

-Mix together 1 tsp sea salt and ½ tsp ground cumin in a small bowl. Set aside.

-Peel 2 watermelon radishes and thinly slice them. If you have a mandolin, use it so that as the slices will be uniform and cook evenly.

-Heat 2 cups of grapeseed oil in small pot.

-When hot, toss in a handful of the sliced radish, making sure that you don’t crowd the pot.

-Fry for approximately 8-10 minutes until really brown. You’ll be tempted to take them out earlier, but you need them to crisp up.

-Place a paper towel on a plate, take the fried watermelon chips out and place in a single layer—this helps to dry and crisp them up.

-Season with the cumin salt.

-Continue until done. Season each batch separately and set aside.

Watermelon Radish and Burrata

-Tear 8 ounces burrata into pieces (or use bocconcini) and place on a platter.

-Very thinly slice 1 watermelon radish.

-Toss the watermelon radishes with the following:

2 TBS extra virgin olive oil

2 tsp fresh lemon juice

Sea salt

Fresh grated black pepper

-Arrange radish mixture over burrata and drizzle with any remaining dressing.

-Top with some finely grated lemon zest.

Sweet Pickled Onion and Watermelon Radish Salad

Make this pretty salad the day before so the flavors have a chance to meld properly.

-Slice 1 large watermelon radish into thin rounds.

-Cut 1 small onion into thin rounds and then separate into rings.

-Toss together in a large glass bowl or container.

-Zest half an orange then squeeze enough juice so that you have 1/3 cup juice.

-Put the juice in a small bowl and whisk in the following:

2 TBS extra virgin olive oil

2 TBS apple cider vinegar

½ tsp sea salt

¼ tsp freshly ground black pepper

-Toss with the radish and onion.

-Refrigerate overnight to chill and meld flavors before serving.

Roasted Potatoes, Fennel and Watermelon Radishes with Lemon Brown Butter Sauce

-Heat the oven to 450°F.

-Cut 1 pound of potatoes in quarters lengthwise, then in eights.

-Toss with 1 TBS extra virgin olive oil in a large bowl and a generous pinch of sea salt and pepper.

-Spread the potatoes on a large baking sheet and bake for 10-15 minutes or until barely tender.

-Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise.

-Peel 1 watermelon radish.

-Cut into slices, then large matchsticks.

-Trim off the top and bottom of 1 fennel bulb and slice in half lengthwise, then quarter each half and cut the quarters into pieces about 1-inch-wide.

-Toss the fennel pieces and radishes in the bowl with another TBS of olive oil and salt and pepper.

-When the potatoes are just beginning to get tender, spread the radishes and fennel on the baking sheet and toss to combine.

-Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the fennel and radishes are tender and juicy but not yet soft.

-While they are roasting, heat ¼ cup unsalted butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns.

-Remove from the heat and carefully whisk in the following:

½  lemon juiced, about 1½ TBS

½ tsp Dijon mustard

½ tsp maple syrup

-When the vegetables are done, toss with the sauce and spread on a platter or in a bowl.

-Serve immediately.

Kale Salad with Quick-Pickled Watermelon Radish

Do ahead: In a medium bowl, combine the following:

½ cup white wine vinegar

½ cup sugar

1 tsp sea salt or kosher salt

-Thinly slice 1 whole watermelon radish using a mandoline or chef's knife.

-Add to the bowl and stir to combine, making sure the slices are well coated.

-Let stand at least 30 minutes or refrigerate up to a day before serving.

-Wash 1 bunch of kale and pat off excess water.

-Tear the leaves off of the stems.

-Slice the leaves crosswise into 1/4-inch-wide ribbons.

-In a large bowl, combine the following:

3 TBS extra virgin olive oil

1 tsp lemon juice

1 tsp fresh thyme leaves

Freshly ground black pepper
A pinch of sea salt

-Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.

-Drain the radishes.

-Toss with the kale or arrange the slices on individual plates and place the kale on top.

-Garnish with ¼ cup pumpkin seeds and serve.