Roasted Radishes with Brown Butter, Lemon and Radish Tops

Ingredients:

• 2 bunches medium radishes (such as red, pink, and purple; about 20)
• 1 1/2 tablespoons olive oil
• Coarse kosher salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon fresh lemon juice

Instructions:

• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

https://www.epicurious.com/

Kohlrabi Carrot Fritters

Ingredients:

• 2 kohlrabi
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
• ½ avocado
• ¼ cup plain yogurt
• ½ lemon
• ¼ teaspoon kosher salt
• Green onions (for garnish)

Instructions:

• Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
• Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
• In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
• Serve fritters with avocado cream and sliced green onions.

https://www.acouplecooks.com/kohrabi-fritters-with-avocado/

Butternut Squash Soup

Ingredients:

• One 2- to 3-pound butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Instructions:

• Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

foodnetwork.com/recipes/food-network-kitchen