Prep 5 mins
Cook 10 mins
Crunchy, minty, caramel sweet and salty.
- 20 radishes
- 25 g butter
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 100 ml water
- 3 tablespoons mint
- Chop radishes into bite sized pieces and place in a pan with all other ingredients except mint.
- Boil over high heat for five minutes then reduce heat and cook for five more minutes.
- Sprinkle with mint and a little salt.