Braised Radishes with Shallots & Bacon

Prep: 10 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

For a long time I avoided radishes, thinking they were only meant to be eaten raw. I was a little put off by their sharp heat, too. But then, one spring a few years ago, inspired by a bunch of lavender and scarlet Easter egg radishes, I rebelled a bit. Why not cook radishes? In fact, why not braise them?

Ingredients

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

Instructions

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.