More radishes available from the garden, or fresh from your local farmer's market! This relish is citrusy, sharp and peppery, with a beautiful pink color. Goes well with fish, beef, lamb, bread and cheese, and even nacho-chips!Ingredients:
2 cups shredded or julienned radishes
1/2 lemon (zest and juice)
1/2 orange (zest and juice)
2 tablespoons table (white) sugar
2 tablespoons unsalted butter
salt/pepper to taste
water to cover
Directions:
In a wide shallow skillet, place all ingredients with enough water to almost cover ingredients. Turn to medium and bring to a boil. Reduce heat and simmer for about 30 minutes. Stir occasionally to prevent burning or sticking, until all water has reduced to just a few tablespoons of buttery syrup. The radishes will be very tender. Serve warm. Refrigerate leftovers and gently reheat on stove (not in microwave).
I suppose this could be canned but it never lasts long enough in this house, and is just as easy to make fresh from dehydrated radish slices.
Suggestion: Try serving this with your next potluck or big family dinner, and see what kind of reactions you get! I'd love to hear about them.
Alternate: If you have dehydrated radishes into slices, they work well here. Rehydrate for 20-30 minutes in water, drain excess water, and continue as above. Fresh summer taste in the cold in winter.
Copyright (c) 2009 V P Lawrence-Williams
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