Roasted radishes with sorrel, crispy lentils, and buttermilk dressing from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 108) by Anna Jones

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Notes about this recipe

  • Eat Your Books

    Can substitute yoghurt for buttermilk.

  • saarwouters on April 30, 2018

    Wonderful dish with beautiful colours. I had to bake the potatoes a bit longer for them to be fully cooked. I used arugula instead of sorrel. The crispy lentils were a great eye-opener to me!

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