Xanthe Clay’s Caramelised Radishes
Caramelizing radishes, by slowly cooking them in a little butter and sugar is a wonderful way to pull flavour out of this unassuming and surprisingly versatile vegetable. This dish makes a really lovely accompaniment to a meat or fish dish. It also makes for a lovely warming snack.
Recipe from: http://www.loveradish.co.uk/recipes/detail.asp?ItemID=318#.U4ap3SjBslc
Serves 2 – 3
Preparation Time:
4 mins
Cooking Time:
6 mins
What you’ll need:
- 1 bunch of small radishes
- 2 tbsp butter
- 1 pinch of sugar
- 1 pinch of salt
- A few black peppercorns, crushed
What to do:
- Trim the radishes. Heat the butter in a pan, and when sizzling stir in the sugar, salt and the black pepper.
- Add the radishes and toss in the butter until glazed and just about hot through. The colour will fade to a blush pink. Eat with simply cooked meat or fish.
