Description
A delightful side dish featuring golden chanterelles and creamy roasted radishes, enhanced with a splash of beer vinegar for a vibrant finish.
Ingredients
Units
Scale
- 20 radishes, halved
- 100-150g chanterelles, cleaned with a soft brush
- 10g unsalted butter
- 3 tsp (15 ml) beer vinegar or apple/cider vinegar
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Halve the radishes and clean the chanterelles using a soft brush to remove any dirt.
- Melt the butter in a pan over medium heat. Once the butter has finished bubbling, add the radishes.
- Fry the radishes for 3-4 minutes, stirring occasionally, until they start to soften and become slightly golden.
- Add the chanterelles to the pan and sauté for another 3-4 minutes until they are tender but not soggy.
- Drizzle the beer vinegar over the vegetables and stir to combine. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- If beer vinegar is unavailable, apple or cider vinegar can be used as a substitute.
- Foraging for chanterelles can be a fun activity if they grow in your area.
- This dish pairs well with grilled meats or a piece of baked cod.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 3
- Sodium: 150
- Fat: 5
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 10