Gastronomixs

Glazed radish

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

Glazed radish

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

bunch

bunny tail radishes

50

ml

chicken stock

25

g

butter

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.

Previous page