Sautéed radishes with sweet sprouting cauliflower

For 4 portions

• 2 punnets Atsina Cress
• 750gr radishes
• 200gr sweet sprouting cauliflower
• 1 clove finely diced garlic
• 25gr butter
• 1 tbsp olive oil
• 100ml vegetable stock
• season to taste

• Wash the radish under cold water and reserve 2 to 3 large ones to slice and bake in the oven. 
• Pour the olive oil and butter in a thick saucepan and put on a medium heat. 
• Add the radishes into the pan and cook “sautéed”, stirring time to time for 3 to 4 minutes. 
• Add the vegetable stock to the pan with the crushed garlic and cook covered for an extra 5 minutes. Season to taste. 
• Take out the radish and cook the sprouting cauliflower in the remaining stock from the pan. 
• Serve immediately with the Atsina Cress and the baked slice of radish. 

Recipe: Franck Pontais