Radishes with Cream,Coriander and Pomegranate Sauce


3 small bunches small radishes
2 large shallots, finely chopped
1 oz (30 g) butter
3 tbsp raspberry vinegar
10 oz (300 ml) creme fraiche or double cream
scant 2 tbsp chopped fresh coriander leaves
seeds from 1/3 of a pomegranate
salt and pepper

serve with:

Rosti Potatoes, veal dishes or vegetable omelettes


1. Trim and wash the radishes; cut them into round slices. Heat the butter in a wide, fairly shallow flameproof casserole dish and fry the shallots very gently for about 10 minutes until wilted and tender but not at all browned.

2. Add the radishes, turn up the heat a little and fry for 1 minute, stirring with a wooden spatula. Season lightly with salt and pepper. Sprinkle with the vinegar and continue cooking until the liquid has completely evaporated.

3. Pour the cream all over the radishes, stir, simmer gently for 2 - 3 minutes, stirring now and then. Take off the heat, add a little more salt and pepper if necessary and sprinkle with the coriander and pomegranate seeds. Serve straight from the dish.

What did you think?

6 people have helped to review this recipe. Thankyou!

With chicken...
posted by Fumblina @ 04:36PM, 3/21/09
I changed this about a bit to make it a main dish and was really happy with the results...

I added chicken pieces and fried them the shallots, added 1 chopped apple with the radishes (for a filler ingredient and an extra 1-a-day) and cumin seeds and turmeric. As there was more ingredients I used 4 tbsp of the vinegar. There was generally a lot more liquid because of the apple and chicken I think so I only added 2-3 tbsp of creme fraiche. We had it with pasta, and it was quite sweet and it was immediately requested to be added to my 'keep-it' recipe pile! :)
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