Prep
5 min
Cook
10 min
Total
15 min
Servings
4 serv.
Thin slices of pink radishes sautéed with port wine will delight your guests alongside a roasted pork chop or chicken leg for example. Less fatty than a classic braised vegetable, faster than a pure wine reduction. Pink radishes lose their crunch after 10 minutes of cooking, but gain a sweet tenderness that port wine amplifies. Serve lukewarm, it's better that way.
Ingredients for 4 servings
- 1 large bunch of pink radishes, green leaves removed*, washed and sliced into half-centimeter rounds
- 2 dl of red port or old Byrrh
- Salt and freshly ground pepper
- 0.7 oz (20 g) of fine butter
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