1 pound of mixed radishes, such asFrench breakfast, garden or roundradish, and black radish
Olive oil to coat radishes
Salt and black pepper to season
1-2 tablespoons chopped savoryor thyme
2 medium carrots
Preheat oven to 350 degrees.
Peel and cut carrots into sticks about 1/4 inch thick and 1 1/2 inches long.
Blanch in boiling water until tender crisp. Cool and set aside.
Cut the radishes in different shapes. (Lengthwise for French breakfast, halves and quarters for garden radishes, wedges for the black radishes. Scrub or peel the black radishes.)
In a large mixing bowl, combine the raw radishes and season with salt and pepper. Drizzle lightly with olive oil. Sprinkle with chopped savory or thyme.
Transfer radishes to an oven-proof sauté or small roasting pan. Cook oven for about 12 minutes or until just tender.
While radishes cook, blend blanched carrots with savory or thyme and warm in a sauté pan on top of the stove.
Combine in a mixing bowl and toss together.