Trim the radishes of their stem and root ends and
wash well.
Place the radishes in a steamer, cover and cook
for about 15 minutes steaming rather than boiling is the best
cooking process to use here.
The radishes should be tender but still slightly
firm.
Meanwhile, pare thin strips of rind from the
orange and chop it very finely, to make 1 tbsp.
Squeeze the juice from the orange and set it
aside.
In a large frying pan, melt the butter over a
medium heat and add orange juice.
Simmer for 3 minutes until the mixture becomes
syrupy in texture.
Transfer the radishes to the frying pan, season
with salt and pepper and sauté the vegetables until evenly coated
with the orange glaze, about 2 minutes.
Stir in the orange rind and serve immediately.
Serves 6
Radishes are mostly used as a salad
vegetable. Try this interesting departure as a hot accompaniment to
roast beef.
