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Tarragon Green Pea Bisque With Pan-Fried Shunkyo Radishes [Vegan, Gluten-Free]

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This tarragon green pea bisque is delicious and pocket friendly. All you need is a few bags of frozen peas and some fresh-plucked herbs. It doesn’t get easier than that! Top it with pan-fried radishes for a little texture variation or leave it plain for a bit of a lighter fare.

Tarragon Green Pea Bisque With Pan-Fried Shunkyo Radishes [Vegan, Gluten-Free]

Serves

2-4

Ingredients

For the Bisque:

  • 2.5 pounds frozen peas, thawed
  • 1 1/4 cups unsweetened unflavored almond milk
  • 1 heaping teaspoon crushed or grated garlic
  • 1 1/2 tablespoons packed, finely chopped fresh tarragon
  • 1 tablespoon fresh thyme
  • 1/2 teaspoon lemon zest
  • Salt and fresh ground black pepper, to taste

For the Radishes:

  • 4 ounces of radishes
  • 2 teaspoons brown sugar
  • Zest of 1 lemon
  • 1/4 cup fine cornmeal
  • Salt and pepper
  • 2-3 tablespoons coconut oil

Preparation

To Make the Tarragon Green Pea Bisque:

  1. Combine all ingredients, minus salt and pepper, in a food processor till en even consistency is reached.
  2. Press bisque through a fine mesh sieve to make smooth and remove any lumps.
  3. Add salt and pepper to taste.
  4. Heat on stovetop till warmed through.

To Make the Radishes:

  1. Slice the radishes and sprinkle with brown sugar and lemon. Shake to remove excess sugar.
  2. Add a a pinch of salt and pepper to the cornmeal. Toss radish slices in cornmeal.
  3. Melt 1-2 tablespoons coconut oil in a skillet over medium-high heat and allow to shimmer.
  4. Fry radishes for 35-45 seconds per side.

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AUTHOR & RECIPE DETAILS


photo

Gluten-free vegan food, served with lots of love.

Annie blogs at Kitchen Window Clovers. When she’s not cooking, Annie spends her time cuddling her cat, reading her kindle, and running. She and her husband live in central Ohio but plan to one day move to the mountains. Annie loves banjo music and other folksy beats.


 

 

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