Glazed radish

Creation by Wouter van Laarhoven, De Molen* restaurant, Kaatsheuvel, the Netherlands.

Glazed radish

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bunny tail radishes



chicken stock




Preparation method

  • Clean the radishes but leave a little of the foliage.
  • Stew the radishes in a little stock with a small knob of butter.
  • Reduce the liquid and glaze the radishes as you would in the classic carrot recipe. Make sure all the radishes are coated with a shiny layer of glaze.
  • Season to taste with salt and pepper.

Serving suggestions

  • As a vegetable garnish, e.g. with salmon, aubergine, onion or courgette components.
  • As a component in a vegetarian dish, e.g. with risotto and carrots.

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