Warm radishes with anise and tarragon recipe
The fact that you can cook radishes may surprise some, but once warmed briefly, they become juicy and their pepperiness mellows. For the latter reason, it’s important to use good-quality French breakfast or heirloom radishes here, otherwise there’s not much flavour in the finished dish, though of course the anise from the Pernod and tarragon will be there. Serve alongside a roast rib of beef or baked white fish.
Recipe from On The Side by Ed Smith (Bloomsbury Publishing, £20).
Ingredients
- 300 g French breakfast radishes, leaves removed
- 20 g butter
- 4 tbsp Pernod
- 8 stems of tarragon (leaves removed and roughly chopped, stems discarded)
- 0.5 orange, zest finely grated
- 1 pinch sea salt
- 10.6 oz French breakfast radishes, leaves removed
- 0.7 oz butter
- 4 tbsp Pernod
- 8 stems of tarragon (leaves removed and roughly chopped, stems discarded)
- 0.5 orange, zest finely grated
- 1 pinch sea salt
- 10.6 oz French breakfast radishes, leaves removed
- 0.7 oz butter
- 4 tbsp Pernod
- 8 stems of tarragon (leaves removed and roughly chopped, stems discarded)
- 0.5 orange, zest finely grated
- 1 pinch sea salt
Details
- Cuisine: British
- Recipe Type: Side dish
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- First, wash the radishes thoroughly. Cut most of them in half lengthways, leaving only the very small ones whole.
- Put the butter in a medium saucepan or frying pan over a medium-high heat. When the butter has melted and is nearly frothing, add the Pernod. Let it reduce for 10–20 seconds, then whisk in 1 tablespoon water.
- Add the radishes and cook for 3–4 minutes, turning them frequently in the buttery liquid.
- Remove from the heat, add the tarragon, stir and immediately transfer to a serving bowl. Season with salt and the orange zest and pour any cooking juices over the top.
This recipe from On The Side by Ed Smith (Bloomsbury Publishing, £20). Photography by Joe Woodhouse.
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