I buy a lot of radishes. I can’t resist their vibrant (often purple color) and they come in all sorts of shapes, sizes, and colors. They stand out to me at the farmers market like anything naturally pink and purple often does. And last week I found myself with a gorgeous abundance of radishes, this time sent to me by a farm that had picked up on my radish-loving ways.
So there I was in my kitchen, trying to decide what to do with my radishes, and eyeing the fresh English peas I had bought that morning and the farmers market and voila…the idea for this dish was born.
I had just been sent some creamy burrata as well and in my world burrata unequivocally makes every savory dish better. Well….almost any. I’m an avid tahini user and have decided that my tahini dishes are so far the only exceptions of my burrata-makes-everything-better-theory.
Update: I’ve re-working my thoughts on the burrata-tahini combo after having burrata & tahini together in a dish at Mourad that blew my mind.
Anyhow, there I was in my kitchen with gorgeous pink radishes, green peas and silky creamy burrata. The wheels started turning and I started playing. Sometimes I wonder if the radishes and peas are simply an excuse to eat burrata, but they actually stand on their own merit. So if you’re dairy free…just omit the burrata.
The peas are fresh as can be and barely cooked and the radishes are roasted. I tinkered with this dish after the first creation and decided I wanted to add a bit more acid to the radishes, hence the balsamic and lemon zest.
I think it’s so interesting how different the same veggie can taste depending on how you cook it (or don’t at all). Roasting radishes really mellows out a their spice and changes their texture to luscious tenderness. I opted for a quick high heat oven situation to get the caramelized exterior with the fresh interior crunch.
And I can’t stress this enough: this is a fresh-peas-only kinda situation. None of that canned or frozen stuff. Really. They absolutely positively do taste distinctively different. And if you’ve never shelled and eaten fresh peas you are in for a super sweet green summer treat! …If you are crazily craving this dish in the middle of winter where it is simply impossible to find fresh peas then sure…I’ll make an exception only for you. But if fresh peas are indeed an option, then no exceptions for you ☺!
There are so few ingredients in this dish and every one must be the very best it can be: the freshest of radishes and peas and the dreamiest of burrata please. This is light and refreshing seasonal dish inspired by the colors of summer.
You can divide the portions evenly among plates but I’m all about the family style sharing plate. So just be sure everyone sharing it gets along otherwise it could turn to a fighting-for-burrata type of situation.
***Please note: I wrote this post in August and didn’t launch my blog until mid September, which is why I’m talking about sweet summer treats in fall.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
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Fresh Peas & Radishes with Burrata
- Prep Time: 15 min
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4-6
- 2 bunches of radishes, washed, trimmed and cut in half (about 1-1.5 pounds)
- 1.5 pounds of peas in their pods (about 2 cups shelled)
- 1 ball burrata
- 1 shallots, minced (about 1-1.5 tablespoons)
- 1 tbsp olive oil
- 1 tbsp balsamic
- ½ tbsp honey
- juice & zest of 1 lemon
- 2 tbsp butter
- 2 tbsp roughly chopped tarragon
- 1 tbsp parsley and/or mint
- Preheat oven to 450.
- Wisk olive oil, balsamic, honey, salt and pepper together. Toss dressing with radishes.
- Spread radishes on a baking sheet (I like to do it cut side down) and roast 10-15 min, until just crisp tender.
- When the radishes are roasted (you can shell the peas while they’re in the oven), melt the butter in a pan over medium heat. Add the minced shallots to the pan, cook and stir for 1-2 min. Add the shelled peas to this pan and cook, stirring constantly, for another 3 min. Add the just roasted radishes for 1 more min, mixing well.
- Turn heat off. Add the zest and juice of the lemon to the radishes and peas followed by the fresh herbs.
- Transfer to a plate, add the burrata in the middle and drizzle any leftover sauce from the pan on top. Serve immediately. Can also divvy up onto multiple plates if that’s your preference.