For the Radish Top Mint Relish
(makes about 3/4 cup)
¼ cup toasted pistachios or hazelnuts (optional but recommended)
1-2 cloves garlic, sliced
½ teaspoon salt
⅓ cup plus 2 tablespoons olive oil, divided
½ teaspoon honey
1 packed cup washed & dried radish greens, parsley, or arugula
½ packed cup mint
¼ cup lemon juice or white wine vinegar
Add pistachios or hazelnuts in the bowl of a food processor or blender and pulse to the consistency of relatively fine sand (be careful not to go too far or you’ll wind up with nut butter!). Transfer to a bowl and set aside.
Combine garlic and salt in the bowl of the food processor or blender and pulse until finely chopped. Add ⅓ cup olive oil and honey and process, scraping down the sides as necessary. Add your greens and mint, and process until finely chopped and becoming relatively smooth. Transfer to a medium bowl, and add ¼ cup of pistachio meal. Stir to combine, and thin with additional olive oil to reach the consistency of a semi-thick yogurt. Whisk in lemon juice or vinegar. Season to taste with salt and additional lemon juice or vinegar, as needed.
For the Roasted Turnips & Radishes
4 medium turnips and their greens (about 6 ounces), washed
5 radishes and their greens (about 5 ½ ounces), washed
Preheat oven to 425º F and line a baking sheet with parchment paper.
If your turnips and radishes have nice looking greens still attached, leave them on and pinch off any yellowing leaves (if you’ve used most of the greens from your radishes for the relish, prep them as directed without worrying about the greens). Dry everything as best as you can by shaking water off or spinning everything in a salad spinner. Halve or quarter the radishes depending on their size. If applicable, trim the greens of the turnips to about 5” and halve or quarter the turnips depending on their size.
Arrange everything on the prepared baking sheet and drizzle olive oil over. Sprinkle with salt and toss everything around to evenly distribute the oil, then spread everything out as best as possible so things aren’t overlapping. Roast for 20-25 minutes, or until radishes and turnips are tender and beginning to get some color.
Roasted Turnips & Radishes
Radish Top & Mint Relish
Olive oil, to garnish
Mint, to garnish
Spread a thin layer of yogurt on a serving plate, and arrange roasted turnips & radishes. Add some relish over the top of everything, drizzle with a bit of olive oil, a few springs of mint, and a sprinkle of flaky salt. Enjoy immediately!