ROASTED RADISHES AND TURNIPS WITH LORI'S PESTO ENJOY DAN:

ROASTED RADISHES AND TURNIPS WITH LORI PESTO by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoon butter

1 tablespoon vegetable

3 bunches radishes, trimmed

1 pound turnips with greens trimmed off (if large cut into quarters)

3 tablespoon Lori’s pesto

Sea salt and freshly ground black pepper to taste

1/4-cup white wine

1 tablespoon balsamic vinegar

1 teaspoon syrup

Fresh minced parsley for garnish

DIRECTIONS:

1.   Combine butter and oil in a skillet over medium-heat, when sizzling.

2.   Add the turnips, radishes and cook stirring, until they are coated with butter, about 3-4 minutes.

3.   Add reaming ingredients, except for the garnish, stirring and cover.

4.   Turn the heat to low and cook until the turnips and radishes are barely tender about 5 minutes.

5.   Uncover and raise the heat to medium-high.

6.   Cook, stirring, until vegetable are glazed and the liquid is syrupy, about 2 more minutes.

7.   Garnish with fresh parsley.

LORI’S PESTO:

1/2-cup pine nuts

4 cups packed fresh basil

8 garlic cloves

1/2-teaspoon salt

2/3-cup olive oil

1/2-cup Parmesan cheese

Directions:

1.   In a blender pulse the first 4 ingredients together.

2.   While pulsing add, oil in a slow steady stream.

3.   Remove blender and stir in Parmesan cheese.

ENJOY DAN:                                SONG SONGS AND PLANT TURNIP SEEDS!!