| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
servings |
INGREDIENTS
| 20 |
|
Plump radishes; red or multicolored |
| 1 |
|
Shallot; diced |
| 1 |
ts |
Chopped fresh thyme or several pinches dried |
|
|
Salt and freshly milled pepper |
|
|
White wine or apple juice or saute liquid of your choice |
INSTRUCTIONS
Trim the leaves fromteh radishes leaving a bit of the green stems, adn
scrub them. If the leaves are tender and in good condition, wash them
and set aside. Leave smaller radishes whole and halve or quarter
larger ones.
Pour a tablespoon of white wine or applejuice into a small saute pan.
Add the shallot adn thyme, cook for 1 minute over medium heat. Add the
radishes, a little salt and pepper and water just to cover. Simmer
until the radishes are tender, 3 - 5 minutes. ADd the leaves if using
them and cook until they are wilted and tender, about 1 minute more.
Remove the radishes to a serving dish. Boil the liquid until only
about 1/4 cup remains, pour this over the radishes and serve.
Posted to fatfree digest by "Jan Gordon" <jan@gordon.com> on Apr 13,
1999, converted by MM_Buster v2.0l.
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