1/2 cup milk
1/2 tsp freshly grated ginger
1 1/2 pounds radishes, peeled and cut into I-inch cubes
1 tsp salt
1/2 tsp black pepper
1 tbsp oil, or pan spray as needed
1/3 cup half-and-half
1 cup chopped onion
1 cup cottage cheese, drained
1 tbsp butter
4 tbsp freshly grated Parmesan cheese
2 tbsps flour

Heat oven to 350 degrees. Grease an 8-by-8-inch baking pan. Cook radish in boiling water until tender, about 15 minutes. Heat oil in skillet; add onions and cook, stirring frequently, until tender. Stir in butter and flour and stir over low heat, 3-4 minutes. Slowly add milk, stirring, and cook until sauce is thickened. Stir in ginger, salt, pepper, and half-and-half. Add drained cottage cheese and stir until cheese is somewhat melted. (It will finish melting while it bakes with the vegetables.) Spread radish mixture into prepared baking dish. Pour the sauce over the vegetables and sprinkle with the Parmesan. Bake until bubbly and slightly brown on top, 45-60 minutes. Makes 3-4 servings.

Recipe from Edith Thayer, Vermont Valley Farm member