Radish Top Soup and Slow Roasted Radishes Recipe

Ingredients

• 12 ounces watermelon radishes, peeled and cut into ¼-inch slices
• 12 ounces regular radishes, quartered
• 2 teaspoons fennel seeds, crushed in a mortar
• 1/2 teaspoon teaspoon sea salt, or to taste
• Freshly ground black pepper, to taste
• 1 tablespoon maple syrup
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons extra-virgin olive oil
• 1 1/4 cup shallots, halved and sliced thinly
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, sliced thinly
• 8 ounces Yukon Gold potatoes, peeled and cut into ½-inch cubes
• 3 cups vegetable stock
• 2 1/2 cups water
• Sea salt and freshly ground black pepper, to taste
• 12 ounces radish tops or mustard greens, tough stems removed, cut into ½-inch strips
• 1 tablespoon crème fraîche
• Lemon-infused oil, for garnish

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