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Kitchen Notebook

April 25, 2021

Radishes Braised with Shallots and Balsamic

20 Mins

20 Min

Wash and trim radishes. Cut in half and roughly chop greens. 

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

Add balsamic vinegar and water. Cover, lower heat, and simmer 5-8 minutes, or until radishes are tender.

Remove lid and continue to simmer until liquid has reduced into a syrupy sauce. Stir in radish greens and cook until just wilted. Season with sea salt and pepper, to taste.

20 Mins overlayTitle recipe Side Spring Veg

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20 Mins overlayTitle recipe Side Spring Veg

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