Recipe slightly adapted from and with thanks to The Kitchn
2bunches of radishesI used French Breakfast and Easter Egg radishes
2large shallotssliced very thinly
2strips of baconslivered into thin pieces
2tablespoonsgood quality balsamic vinegar
1/4 - 1/2cupwaterI only needed 1/4 cup
1/2of a small bunch of Italian parsleyleaves chopped into a small handful
kosher saltto taste
freshly cracked black pepperto 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!
Braised Spring Radishes https://barefeetinthekitchen.com/braised-spring-radishes/