Sunday, May 19, 2013

Braised Radishes

Ok, so, we had a bunch of radishes already sliced and in water (to tame the bitterness). Besides salads, what else could be done? 

How about a good garnish for a pork loin? Or, something to go on a roast beef sandwich?

Here's what was used:

First I sliced the shallot, then started sauteing that in a wee bit of butter. When the shallots started to soften up, in went a couple of handfuls of the sliced radishes, followed by (probably around) a 1/3 of a cup of the chicken stock and a splash of red vinegar. To this was added a small pinch of salt, a large pinch of sugar and a few grinds of pepper. Then, let it boil down the liquids until there was just a coating for the radishes.

Good stuff!

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