Recipe From: Bronson Hospital
1 lb radishes
1 cup honey
1 cup balsamic vinegar
2 tbsp olive oil
1 tbsp garlic
1 tsp salt
2 tsp poppy seed
1. Clean all radishes and garlic. Thinly slice the radishes and mince the garlic.
2. Saute the radishes with garlic in the olive oil for three minutes over medium heat. Be careful not to burn the garlic.
3. Deglaze the pan with honey and balsamic vinegar. Reduce for one minute.
4. Season with salt, pepper, and poppy seeds.
You can eat the radish tops. Either mix in with your other salad greens as usual, or finely chop them up and saute them along with the radishes in this dish. #roottostem
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