Radish and Radish Green Soup with Turmeric Root

This is a ‘fresh from the market’ soup. Beautiful radish greens with lots of fresh green onions, combined with sweet potato for texture and turmeric for a distinct flavor.

Only four ingredients:

  • One bunch radish
  • 4 green onions
  • 1 sweet potato
  • 1 fresh turmeric root

Plus a bit of olive oil for cooking and sea salt for seasoning. 

Start by cutting off the greens from the radishes. Wash and scrub the radishes. Wash the greens in a bowl of water or salad spinner and drain. 

Peel the sweet potato. Scrub the turmeric and wash the green onions. 

Slice and chop the sweet potato. 

Heat a bit of olive oil in a heavy cast iron pot. Add the sweet potatoes and reduce the heat to low. 


Slice the whitish part of the green onions and chop the turmeric. 


Add the sliced onions and turmeric to the pot of sweet potatoes and combine well. 


Slice two or three radishes to use as garnish. Cut the remaining radishes in halves or quarters. Slice the green part of the green onions. 


Add the radishes (pieces only, not slices) and mix well. 


Add water, about 4 cups. Add sea salt to taste and bring to a boil. Lower the heat and simmer for about 10 minutes. 


Add the green onions and continue to simmer another 5 minutes. 


Grossly chop the radish greens. 


Add them to the soup and mix well for one minute until wilted. 


Process with an immersion blender until smooth. 


Serve at once and garnish with radish slices. Enjoy!

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Sweet Potato Banana Muffins

Delicious, moist, tasty and healthy muffins that are gluten-free and dairy free. This recipe is adapted from mon amour’s sister, Catherine, who made these the last time she visited us. What a treat! Merci.
IMG_1570.JPGSharing this family recipe with all of you to enjoy.
IMG_1468.JPGIngredients:
2 cups almond flour
1 cup sweet potato, baked and mashed
2 bananas
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 Tbsp chia seeds
1/4 cup grape seed oil
1/2 cup honey
raisins, dried cranberries, walnuts as you wish

Preheat the oven at 350F.
IMG_1469.JPGPlace the dry ingredients in a bowl: almond flour, salt, baking soda, cinnamon and nutmeg.  Mix together thoroughly.

IMG_1472.JPGAdd the walnuts, dried fruits and chia seeds.

IMG_1475.JPGMix well together.

IMG_1479.JPGPeel the baked sweet potato and reserve the flesh.

IMG_1481.JPGPlace the bananas and sweet potato in a separate bowl and mash them with a fork.

IMG_1487.JPGAdd the mashed sweet potato and banana to the mixture.

IMG_1488.JPGMix thoroughly…

IMG_1492.JPG…until the ingredients are fully incorporated.

IMG_1496.JPGPlace the oil and honey together in another separate bowl.

IMG_1497.JPGWhisk until fully combined.  The mixture should be filled with little bubbles.

IMG_1508.JPGAdd the honey and oil to the previous mixture.

IMG_1512.JPGMix well until fully incorporated.

IMG_1513.JPGOil the bottom and sides of medium size muffin pans.

IMG_1517.JPGFill the muffin pans close to the top.

IMG_1531.JPGBake for about 25-30 minutes.  Enjoy!

Roasted Root Vegetables with Caramelized Onions

The fall season brings so many root vegetables from the farm to our table, that I relish in selecting which ones to combine and simply roasting them.  Their flesh becomes tender and they exude a very sweet, subtle, roasted scent.  Oh! The house smells so good while they cook!  A delicious welcome when guests arrive. Here, I prepared them with caramelized onions and my inherited Provençal tradition of enhancing dishes with garlic and oil cured black olives.

20131108-214726.jpgVery simple to prepare and easy to present with a bit of chopped fresh parsley.  In this preparation, the most essential ingredient is: TIME! You just can’t skip a step or hasten the process. You need time to slowly let the onions cook down and caramelize, and time to soften the root vegetables without burning them.

20131108-214824.jpgIngredients for 4 servings:
For the root vegetables
3 large carrots (or 6-8 smaller ones)
2-3 large parsnips
1 large rutabaga
1 large yam
4 dozens oil cured black olives
6 garlic cloves
2-3 Tbsps. olive oil
A few springs of parsley, chopped
Freshly ground sea salt and black pepper

For the caramelized onions
2-3 red onions
2 Tbps. olive oil
1/4 cup balsamic vinegar
Freshly ground salt

Preheat oven to 375F.

20131108-214906.jpgStart with the caramelized onions. Cut the onions in half. Trim the tips (not the roots) and peel them. Slice them thinly from the tip to the root. Discard the root.

20131108-214953.jpgHeat the olive oil in a cast iron skillet over medium high heat. Add the onions and stir to coat them with the olive oil. Reduce the heat to low-simmer and cook for about one hour until the onions caramelized, checking periodically (see below check points).

20131108-215141.jpg20 minute check. The onions have softened.

20131108-215301.jpg40 minute check. The onions started to shrink and scarcely caramelize.

20131108-215356.jpg60 minute check. The onions have shrunken further and caramelized more.

20131108-215450.jpgWhen the onions are caramelized, pour the balsamic vinegar at once to deglaze the pan. Season with a bit of sea salt. Set aside.

20131108-215557.jpgMeanwhile, peel and cut the carrots and parsnips evenly.

20131108-215646.jpgToss in a bowl with1 Tbsp. of olive oil, salt and pepper. Spread in a baking dish and place in the oven for about 20 minutes.

20131108-215740.jpgPeel and cut the rutabaga and yam evenly. Place in a bowl. Peel and cut the garlic in half. Remove the center of the garlic. Add to the bowl with the yam and rutabaga.  Add the black olives and toss with 1 Tbsp. of olive oil, sea salt and pepper.

20131108-215905.jpgAdd to the other root vegetables in the oven and continue baking for about 30-35 minutes. Check and toss the vegetables, then keep baking for another 15 minutes.

20131108-221220.jpgWhen the root vegetables are finished cooking, transfer the caramelized onions into the baking dish and toss to mix.

20131108-220120.jpgServe immediately, topped with some chopped parsley. Enjoy!