Honey-Glazed Braised Radishes
4 people
15 minutes
10 minutes
Ingredients
- 3 tbsp Balsamic Vinegar
- 2 - Banana Shallots finely sliced
- 100 ml Chicken Stock Cube warmed
- 1 clove Garlic chopped
- 2 tbsp Honey
- 1 pinch Pepper
- 1 tbsp Rapeseed Oil
- 1 pinch Salt
- 2 tbsp SuperValu Fresh Parsley Flat Leaf chopped
- 500 g SuperValu Radishes halved
- 1 tbsp SuperValu Tarragon chopped
Method
- Warm the oil in a medium saucepan set over a medium heat. Add the radishes and cook for 2 to 3 minutes, without shaking the pan, until coloured on one side. Add the shallots and garlic and stir the mixture for 1 minute. Add the balsamic vinegar and honey and cook for 1 minute more to coat the radishes and shallots.
- Pour in the warm stock, making sure the radishes are just barely covered with liquid. Cover the pan with a disc of parchment paper or place a loosely putting lid on top. Cook on a very low heat for 5 minutes, until the radishes are softened but still have a bite. Remove the lid and continue to simmer for 3 to 4 minutes, until the liquid has reduced into a syrupy coating sauce. Remove from the heat.
- Just before serving, add the parsley and tarragon. Check the seasoning and drizzle with an extra dash of balsamic vinegar. Serve warm.
