This recipe served a couple of purposes for me. I wanted to use the radishes we received from our local farm in a new and interesting way and I was looking for a fun “sauce” to pair with a local lamb rack we were planning to grill up. I found a recipe for a confit from a few different resources (not sure of the original) and decided to make a couple modifications. It resulted in a tasty chutney of sorts with a sweet, peppery flavor. It would pair very well with a meat of your choice.
- 8 medium radishes, ends trimmed and radishes sliced ¼" thick
- Zest from ½ a medium lemon
- Juice from ½ a medium lemon
- Zest from ½ a medium orange
- Juice from ½ a medium orange
- 1½ Tbsp coconut palm sugar or raw honey
- 2 Tbsp grass-fed butter or ghee
- Sea salt and black pepper to taste
- Place ingredients in a medium saucepan and add water just cover them.
- Bring to a boil and reduce heat to a simmer for about 30 minutes, stirring occasionally.
- Remove from heat when mixture has thickened and radishes are very tender.
- Serve with your favorite meat.
I seasoned a couple lamb racks with sea salt, pepper and garlic powder and then my husband grilled them over indirect heat. After letting them rest for 10 minutes we sliced them up and served them with organic mixed greens and the Orange Radish Chutney. Amazing!!