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
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.
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