Winter radish as a vegetable side dish

Ingredients for 4 servings:

• 500 g radish(s) (black winter radish), cleaned and weighed
• 3 tbsp rapeseed oil
• 50 g onion(s), finely diced
• 2 cloves garlic, squeezed or finely diced
• e.g. chili pepper(s), finely chopped
• 15 g organic ginger, with peel, very finely diced
• 1 tbsp sugar
• 1 tbsp flour, approx. 15 g
• 200 ml vegetable stock
• 1 tsp, heaped mustard
• 1 tbsp butter
• 30 g cream
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Radish also tastes good warm

Cut the radish into small cubes. Heat the rapeseed oil in a pan. Fry the onion cubes, then add the radish cubes, garlic, chili, and ginger, and fry everything together for about 2 minutes. Mix in the sugar and stir until slightly caramelized. Stir in the flour and toast slightly, then deglaze with the stock and bring to a boil. Let the vegetables simmer gently for about 20 minutes, stirring frequently to prevent sticking. When the radish is soft, add the mustard. Stir in the butter and cream, and finally season with salt. Tip: Goes well with meatballs or bratwurst with potatoes.