Recipe: Citrus Radish Confit
from BBC Recipes
Citrus radish confit
Veg
This confit is a sweet, sharp and slightly peppery relish, with a glorious pink colour. Try it with fish, with meat (it's lovely with lamb) and even with bread and cheese.
Ingredients
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250g/9oz summer radishes, trimmed, cut into 0.5cm/¼in thick slices
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½ lemon, zest and juice only
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½ orange, zest and juice only
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2 tbsp granulated or caster sugar
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25g/1oz butter
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salt and freshly ground black pepper
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water, to cover
Preparation method
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Place all the ingredients into a wide shallow pan along with enough water to almost cover the ingredients.
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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).