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.

Ingredients

Serves: 2-3

Preparation time: 4 minutes

Cooking time: 6 minutes

  • 1 bunch of small radishes

  • 2 tbsp butter

  • 1 pinch of sugar

  • 1 pinch of salt

  • A few black peppercorns, crushed

Method

  1. Trim the radishes. Heat the butter in a pan, and when sizzling stir in the sugar, salt and the black pepper. 

  2. 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.

Jade ThorneComment