Ingredients
2
bunches of small red radishes
1
tbsp butter (if you have shallot butter use that).
1
tsp pink Himalayan salt (you can use sea salt as well).
Directions
1.
Wash the radishes and cut the top and bottom off.
2.
Mandolin the radishes so they are cut super thin (you can slice them with a regular knife as well).
3.
Melt the butter in a large pan (not a non-stick).
4.
Add the radishes and sautee them while stirring for about 10 minutes.
5.
Add the garlic and sautee for another 2 minutes while stirring.
6.
Sprinkle the flour evenly and then add a bit of the veal stock, this will thicken.
7.
Keep adding the veal stock until it is done or you have reached the consistency you like.
8.
Keep stirring until you reach the flavor
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