In this recipe, the radishes are braised to a butter-soft texture with shallots and herbs. This is a vegan, gluten-free recipe.
Cuisine: Modern American
Servings: 4 servings
- 1 pound radishes ends trimmed and halved or quartered (depending on how large or small your radishes are)
- 2 shallots minced
- 1 cup vegetable stock
- 2 tsp lavender minced
- Salt and ground black pepper to taste
- Extra virgin olive oil for drizzling
Mix all the ingredients except the lavender and olive oil in a cast-iron or other saucepan.
Bring to a boil, reduce heat to medium low, cover the pan, and let the radishes cook about 15 minutes or until a knife pierced through goes cleanly through.
If there is any liquid remaining, take off the lid and let it evaporate.
Check salt and pepper and add more if needed. Drizzle on the lavender and the olive oil.