Ingredients:
¾ cup white wine
1 cup chicken stock
2 tablespoon butter
2 bunches radishes, greens removed, sliced in half
1 lemon, zested, and 2 tablespoons of the juice
½ cup toasted walnuts, finely chopped
¼ cup flatleaf parsley, finely chopped
¼ cup mint, finely chopped
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
salt and pepper to taste
Step 1
In a medium pan, combine the wine, stock, and butter. Season with salt. When the stock bubbles add the radishes and reduce to a simmer; the liquid should just cover the radishes.
Step 2
Continue to simmer for 6 minutes or until tender with a slight crispiness in the middle.
Step 3
Make gremolata. Stir the lemon zest, walnuts, parsley, mint, olive oil, and garlic in bowl to combine. Season with salt and pepper. Put aside until needed.
Step 4
Reduce the radish poaching liquid. The liquid should be slightly syrupy. If the liquid is still thin remove the radishes with a slotted spoon and turn the temperature up on the pan to reduce.
Step 5
Add the lemon juice to the sauce pot. Spoon sauce over the radishes and season with salt and pepper to taste. Top the radishes with the gremolata and serve.