Citrus radish confit - British

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Citrus radish confit

9oz summer radishes, trimmed, cut into 0.5cm/¼in thick

slices

1/2 lemon, zest and juice only

1/2 orange, zest and juice only

2 tbsp granulated or caster sugar

1oz butter

salt and freshly ground black pepper

water, to cover

 

 

 

 

1. Place all the ingredients into a wide shallow pan

along with enough water to almost cover the

ingredients.

2. Bring up to the boil, then reduce the heat and

simmer gently for about 30 minutes, stirring from time

to time, until all the liquid has reduced down to a

few tablespoons of rich buttery syrup and the radishes

are very tender. Serve warm (it reheats beautifully).

 

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

 

Source: BBC Food, by Sopie Grigson for Vegetables

 

ChupaNote: I used brown sugar and a gentle sprinkling

of red pepper flakes to spice it up. This is wonderful

over baked tofu.

 

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