Braised Radishes with Shallots & Bacon
Braised Radishes with Shallots & Bacon
Rating: (1 rated)
Recipe Yield: Serves 2 to 4 as a side dish

1 tablespoon butter
2 slices bacon, diced
2 large shallots, finely sliced
1 pound radishes, about 2 bunches, tops trimmed and radishes sliced in half
2 tablespoons balsamic vinegar
1/2 cup water
2/3 cup finely chopped Italian parsley
Salt and freshly ground black pepper

Heat the butter and bacon over medium-high heat in a wide, heavy skillet — preferably cast iron. Cook for about 5 minutes. When the bacon is cooked through and getting crispy, place the radishes cut-side down in the pan and cook undisturbed for 2 to 3 minutes or until the bottoms begin to brown. Add the shallots and cook, stirring, for another minute.

Add the balsamic vinegar and the water — the water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 minutes, or until the radishes are tender.

Remove the lid and continue to simmer for 3 to 4 minutes, or until the liquid has reduced into a syrupy sauce. Add the the parsley and stir to wilt.

Season with salt and pepper and serve.

This recipe has been updated — first published April 2008.

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