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.
|1 bunch of small radishes|
|2 tbsp butter|
|1 pinch of sugar|
|1 pinch of salt|
|A few black peppercorns, crushed|
Step by step
- 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.