Throughout the fall/winter I’m partnering with Local Roots NYC to create locally inspired eats. Many of the ingredients used in this recipe are sourced from local farms included in their community supported agriculture (CSA) program. Check out their Fall CSA that provides a weekly pick-up through December 6th!
12 fresh radishes
1 ripe avocado
1 ⅓ tbsp whole roasted garlic
½ tsp salt
½ tsp freshly ground black pepper
To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F.
In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside.
Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread.
Stuff each radish with the avocado garlic spread. Sprinkle black pepper on top.
Serve immediately.
Enjoy!
- 12 fresh radishes
- 1 ripe avocado
- 1 ⅓ tbsp whole roasted garlic
- ½ tsp salt
- ½ tsp freshly ground black pepper
- To roast the garlic, use a whole bulb and slice off the very tops of the cloves. Coat with one teaspoon olive oil, wrap in foil and roast for 30 minutes at 400°F.
- In a bowl, mash the avocado and garlic together with a fork until well incorporated. Stir in the salt. Set aside.
- Slice small slits into each radish. Use a paring knife to hollow out each one to make more room for the spread.
- Stuff each radish with the avocado garlic spread. Sprinkle black pepper on top.
- Serve immediately.
- Enjoy!