Roasted Radishes with Lemon Cream

Anyone else wondering when in the heck spring will actually show up? It was -10 degrees this weekend, which was super upsetting especially for those of us who are itching to just be outside. I’m also ready for spring produce, less warming dishes and more colour – I’m also ready for a tan, let’s be honest.

So kitchen life has been rough this past week, with the new menu about to launch things are crazy. I’m doing one final tasting for the staff, then staff training and then we can finally launch in one more week. With all the changes comes a whack load of office work – literally one thing I loath in life is office work. I will cook all day, but asking me to type the recipes is just the worst!

Luckily all this work has kept me busy because this weekend was crazy – my other half fought in Alberta (and WON by TKO) and if I didn’t stay busy I might have lost my mind. I don’t know how other people who date athletes are normal when their partners are fighting out of town – this is real question….

Anyways, back to food!

I’ve been tinkering around lately with really shifting my diet to following a high fat profile. I have been doing this for a while, but I’ve really been focusing more on it as of late. As you guys know – I don’t count, weight or measure anything in my diet anymore, because #1, it didn’t work well for my lifestyle and #2 it wasn’t good for my mental health. I believe there are better ways of attaining a leaner stronger life, without being obsessive.

Playing around with higher fat recipes that are lower in carbs is always fun for me, because let’s be real – who doesn’t like fat? My main reason for doing this (it varies for everyone) is to support my hormonal, adrenal and skin health. Secondary to that, because my internal health is always the most important to me, is the difference I feel when training. I have a lot more focus in my early morning training sessions, my energy is sustained and I recover much faster.

After seeing the difference in a whole foods based, higher fat diet I’ve become really passionate about diving into studying everything around this topic. I find it so fascinating that these subtle tweaks create such a shift with both your internal health and physical health.

Onto the recipe, because I know that’s what you’re here for 😉

We all love roasted potatoes, if you don’t then you’re just strange. However, sometimes we want something lighter, less carb dense and because it’s me, I wanted something that screamed spring. So I choose to roast up some radishes and make a little lemon cream (dairy free) to go with them. You can serve them as I did, or drizzled over top. For those that don’t like the spicy bite that radishes have, cooking them this way will cut that spice making them very similar to a potato.

The key here is to roast them with a really delicious fat, high heat, no parchment paper and to toss them with any fresh herb or spices you choose. When I cook with animal fat (I choose duck for this recipe) I always prefer to add some sort of fresh element (herbs) or acidity (lemon cream) to help balance the dish.

Flavour Profile
Crunch: Roasted Radish
Creamy: Lemon Cream and Duck Fat
Sweet: Lemon Peel and Radish (once roasted)
Savory: Duck Fat
Bitter: Dill
Tart (Sour): Lemon


Roasted Radish With Lemon Cream
Yields: 2 Servings
{Paleo with Vegan Option}

For the Radishes
1 Tbsp melted duck fat**
1 bunch (184g) radish
Fat pinch of salt and cracked pepper
1 Tbsp chopped dill
1 Tbsp lemon zest
For the Lemon Cream (yields ½ cup)
¼ cup (40g) cashews, either soaked overnight or soaked for 20 minutes with hot water
1 Tbsp lemon zest
3 Tbsp lemon juice
½ tsp salt
¼ cup + 1 Tbsp water
½ Tbsp olive oil
1/8 tsp cayenne


  1. For the Radishes: Preheat the oven to 400 degrees.
  2. Wash, trim and halve the radishes – make sure to pat them dry
  3. Toss them with the melted duck fat, salt and pepper and spread out evenly on a baking sheet. Make sure to place them all cut side down.
  4. Roast for 10 minutes.
  5. For the Lemon Cream: Place all ingredients in a blender and blend on high speed until emulsified.
  6. To Serve: Toss the roasted radishes in the lemon zest and herbs, and serve over top the cream (as pictured), or drizzled over top.

**For a Vegan Option:

  • Simply sub out the duck fat for olive oil or coconut oil, and this dish will be both vegan and paleo.


Happy Sunday Guys

-Chef Steph xx

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