Braised Spring Radishes
2 bunches of Radishes I used French Breakfast and Easter Egg radishes
2 large Shallots sliced very thinly
2 strips of Bacon slivered into thin pieces
1 tablespoon Butter
2 tablespoons good quality Balsamic Vinegar
1/4 - 1/2 cup water I only needed 1/4 cup
1/2 of a small bunch of Italian Parsley Leaves chopped into a small handful
Sea Salt to taste
freshly cracked Black Pepper to taste
Trim the tops and bottoms of the radishes and discard. Wash the radishes and then pat dry. Slice each radish in half lengthwise and then set aside.
Heat the bacon pieces and the butter over medium heat in a very large skillet. When the pork starts to curl at the edges and the butter stops foaming, about 2-3 minutes, add the shallots and toss to coat. Continue stirring for a minute or so, just until they start browning slightly. Add the radishes, placing each one cut side down in the skillet, on top of the bacon and the shallots. Cook them undisturbed for about 2 minutes, just until the bottoms start to turn color.
Add the balsamic vinegar and then add just enough water to come up around the sides of the radishes. Cover with lid, lower the heat and simmer for 10 minutes or so.
Uncover the skillet and increase the heat to medium for a few minutes, just until the water has reduced into a syrupy sauce. Add the parsley and toss to wilt. Season with salt and pepper to taste. Enjoy!