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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. extra virgin olive oil
- 4 shallots (– skinned, halved and finely sliced, 1 1/4 cups)
- 1/4 tsp. red chili pepper flakes
- 2 garlic cloves (– skinned and finely sliced)
- 8 oz. yukon gold potatoes (– peeled and cut in 1/2” cubes, 1 1/4 cups)
- 3 cups vegetable stock
- 2 1/2 cups spring water
- 1 tsp. sea salt (or to taste)
- ground black pepper (freshly, to taste)
- 12 oz. radish (tops, or mustard greens without the tough stems – leaves and tender stems cut in 1/2” strips, 14 cups loosely packed)
- 1 Tbsp. crème fraîche
- 1 radish (recipe slow-roasted, roots with fennel, see recipe below)
- lemon (optional)
- oil (optional)
- 12 oz. radish (watermelon, roots, 4 large – peeled and cut in 1/4” slices)
- 12 oz. radish (regular, roots, 14 large – un-peeled and quartered)
- 2 tsp. fennel seeds (– crushed in a mortar)
- 1/2 tsp. sea salt (or to taste)
- ground black pepper (freshly, to taste)
- 1 Tbsp. maple syrup
- 3 Tbsp. extra virgin olive oil
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1370mg57% |
| Potassium1030mg29% |
| Protein7g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A30% |
| Vitamin C100% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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