Roasted radishes with fried camembert

Nutrition per serving

• Step 1/4

  
  • 20 g parsley
  • 500 g radishes
  • 3 tbsp olive oil
  • 1 tbsp Fleur de Sel
  • 5 g rosemary
  • pepper
  • baking dish
  • oven
  • cutting board
  • knife

  Preheat oven to 200°C/390°F. Wash and chop parsley, set aside. Wash, dry and halve radishes, then add to a baking dish. Add olive oil, Fleur de Sel and pepper and toss to coat. Pluck rosemary leaves and add to the baking dish.

• Step 2/4

  

  Bake in the oven at 200°C/390°F for approx. 15 min. The radishes should still have their signature coloring and a bit of bite to them.

• Step 3/4

  
  • 20 g ground hazelnuts
  • 1 tbsp breadcrumbs
  • 1 egg
  • 2 tbsp flour
  • 250 g camembert
  • 3 bowls
  • whisk
  • cutting board
  • knife

  Add ground hazelnuts and breadcrumbs to a small bowl and stir to combine. Whisk egg in a second bowl and add flour to a third one. Cut camembert into equal-sized pieces and coat each piece first in flour, then dredge in egg and finally coat in hazelnut-breadcrumbs mixture.

• Step 4/4

  
  • 2 tbsp butter
  • baguette for serving
  • frying pan
  • spatula

  Heat butter in a frying pan over medium-low heat and fry camembert for approx. 3 min. until golden brown. Remove radishes from the oven and sprinkle chopped parsley on top. Serve with fried camembert and fresh baguette. Enjoy!