Confit of Radishes, Tarragon and Chive Blossoms
A confit is a classic French cooking technique that involves gently braising an ingredient in fat until it becomes tender and flavorful. In this recipe, we use radishes, tarragon, and chive blossoms to create a simple but elegant dish that's perfect for spring. The radishes are first blanched in boiling water to brighten their color and crisp up their texture. Then, they're gently cooked in olive oil until they're tender and slightly caramelized. Finally, the tarragon and chive blossoms are added to the skillet and cooked for a minute more, infusing the radishes with their fresh, herbaceous flavor.
The history of confit dates back to the Middle Ages, when it was used as a way to preserve meat. By slowly cooking meat in fat, the moisture is drawn out and the meat becomes shelf-stable. This technique was also used to cook vegetables, and it remains a popular way to prepare them today. The confit method is particularly well-suited for radishes, as it helps to soften their texture and bring out their natural sweetness. The addition of tarragon and chive blossoms adds a fresh, herbaceous flavor to the dish, making it a perfect accompaniment to grilled meats or fish.
Confit of Radishes, Tarragon and Chive Blossoms Confit of Radishes, Tarragon and Chive Blossoms Confit of Radishes, Tarragon and Chive Blossoms Confit of Radishes, Tarragon and Chive Blossoms
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 bunch radishes, trimmed and halved
  • 1/2 cup olive oil
  • 1/4 cup tarragon leaves
  • 1/4 cup chive blossoms
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the radishes to the boiling water and cook for 2 minutes, or until they are bright pink.
  3. Remove the radishes from the boiling water and plunge them into a bowl of ice water to stop the cooking process.
  4. Drain the radishes and pat them dry.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Add the radishes to the skillet and cook for 5-7 minutes, or until they are tender and slightly caramelized.
  7. Add the tarragon, chive blossoms, salt, and pepper to the skillet and cook for 1 minute more.
  8. Remove the skillet from the heat and let the radishes cool slightly before serving.
Why It Works
  • Blanching the radishes in boiling water helps to brighten their color and crisp up their texture.
  • Gently cooking the radishes in olive oil helps to tenderize them and develop their flavor.
  • The addition of tarragon and chive blossoms adds a fresh, herbaceous flavor to the dish.