- 2
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
Preparation
Step 1
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.
Per serving, based on 2 servings. (% daily value)
Calories 287 Fat 17.7 g (27.3%) Saturated 7.6 g (38.1%) Trans 0.3 g Carbs
25.5 g (8.5%) Fiber 6.8 g (27.4%) Sugars 13.4 g Protein 7.9 g (15.9%)
Cholesterol 34.4 mg (11.5%) Sodium 308 mg (12.8%)