Carrot and Pickled Radish Veggie "Pasta"

February 02, 2018

Recipe by Angel Veza

Yields about 5 portions


Veggie “Pasta”
4 medium carrots
2 carrots, julienne with peel on (reserve the other 2 carrots to be roasted whole)
6 small-medium potatoes
8-10 mushrooms


  • Pickled Lime Radish  
  •     2 lime radishes, julienne with peel on  
  •     1 Cup japanese vinegar (white wine vinegar will also work)  
  •     1/3 Cup water  
  •     1/3 Cup sugar 
  •     2 Tablespoons salt

  • “Pasta Sauce”

          2 medium mu radishes
          1 onion
          2 Tablespoons EVOO
          5 Tablespoons Farmers Cheese
          Salt, to taste


    Veggie “Pasta”

    Preheat oven to 375° F. Scrub 2 carrots. Leave them whole with the peel on. Coat them with EVOO and sprinkle with salt so that they’re evenly coated. Place on a baking sheet and roast until tender. About 40-45 minutes. Julienne the other 2 carrots, leaving the peel on. Set aside.

    When the carrots are done roasting in the oven, let them cool. Then slice into carrot rounds, about ¼ of an inch thick.

    Bring about 3 quarts of water to a boil. Be sure to salt the water. Meanwhile, scrub the potatoes and leave the peel on. Slice the potatoes lengthwise. The cuts should be about ¼ of a cm. thick. (If you have a vegetable spiralizer, feel free to use that. You could also use a mandolin.) Once the water is boiling, add the sliced potatoes and let cook for about 2-3 minutes until tender. (Be careful not to overcook them or else they will be mushy.) When they’re done, remove the potatoes from the water and rinse in cold water. Set aside. (If they start to brown, you can keep them in cold water.)

    Rinse mushrooms and leave the stem on. Thinly slice the mushrooms and sauté in EVOO. Set aside.

    Pickled Lime RadishesTo make the pickling liquid, combine the vinegar, water, sugar, and salt in a sauce pan. Bring to a boil. Remove from heat once the sugar and salt have fully dissolved.

    Put the lime radish juliennes in a glass container (like a mason jar). Then pour the pickling liquid over the lime radishes until they are fully immersed in the pickling liquid. Cover and set aside.

     “Pasta Sauce”
    Thinly slice the onion. Then, over medium high heat, sauté the onion slices in EVOO until fully caramelized but not burnt in a sauté pan.

    Scrub the mu radishes and then coarsely chop them into batonnets (they do not need to be perfect, just the same size for even cooking).

    Once the onion slices are caramelized, add the chopped mu radishes to the pan. Then add water just to cover the radishes.  Braise the radishes until tender and translucent over medium high heat.

    Once the radishes are tender, strain the radishes and onions. Reserve the braising liquid.

    Pureé the braised radishes and onions. While pureéing, add the braising liquid until you achieve a creamy consistency.

    Put the pureé back into the sauté pan and over medium heat, add the 5 Tablespoons of farmers cheese and stir until fully combined.

    Taste and season with salt as desired.

    The easiest way to assemble the dish is to add the cooked potatoes, carrots, and mushrooms to the “pasta sauce,” while it’s still in the sauté pan. Mix the vegetables until warm and coated in the “pasta sauce.”

    Plate the veggie “pasta,” garnish with raw carrots and pickled lime radishes, and enjoy!

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