Radishes poached in chicken stock and butter

Radishes poached in chicken stock and butter

By
From
Spring
Serves
6
Photographer
Andy Sewell

I first came across this lovely recipe in France many years ago. It is unusual in that it calls for radishes to be cooked. I find this somewhat surprising but once a little heat has been applied to them their flavour is truly delicious – nutty and elegant, retaining only a hint of their peppery nature. I love the way their vibrant pillar-box red fades away during cooking too, until the radishes are the palest, most beautiful pink colour. A stylish accompaniment to roast chicken or poached white fish.

Ingredients

Quantity Ingredient
2 bunches breakfast radishes
200ml chicken stock
60g unsalted butter
sea salt
freshly ground black pepper

Method

  1. Remove the stalks from the radishes and wash thoroughly in cold water. Shake dry and place in a heavy-based medium pan that is large enough to comfortably hold the radishes and their cooking liquid.
  2. Pour over the chicken stock and add the butter (don’t worry if the liquid doesn’t completely cover the radishes. Add a small pinch of salt and place over a medium heat. Bring to the boil, then turn down the heat to a gentle simmer. Cook until the radishes are almost tender, tossing them once or twice to coat in the cooking liquor; this should take no more than 8 minutes.
  3. When the radishes are almost tender, turn up the heat slightly to reduce the liquor down until there is just enough to coat the radishes in a pale, glossy glaze. Spoon the radishes into a warm bowl, add a sprinkling of salt and a generous grinding of pepper and serve.
Tags:
Skye Gyngell
seasonal
Spring
London
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