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July 31, 2018

Confit of radish with greens

July 31, 2018/ Lucy Waverman

Serves: 4

INGREDIENTS

1 bunch small radishes with their greens (10 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon espelette peppers
Salt and freshly ground pepper

METHOD

Cut leaves from radishes and wash well. Cut radishes in half, or quarters if large.

Melt oil and butter in a skillet over medium heat. Add radishes and espelette and ground pepper, season with salt and sauté for 2 minutes, or until radishes take on a little colour. Cover, turn heat to low and cook for another 3 minutes or until radishes start to become tender. Add radish tops, cover again and cook for 4 to 6 minutes, stirring occasionally, or until radishes are tender and leaves are wilted. Uncover and turn heat to medium. Sauté until any cooking liquid coats radishes, about 1 minute. Adjust seasoning if necessary and serve beside shrimp.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Confit of radish with greens

INGREDIENTS

METHOD