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Spring Radishes with Shallots & Vinegar
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This radish recipe appeared in our very first issue of Graze, in Spring, 2011, and marries spring radishes with shallots for a real celebration of the season! Much like baby carrots, radishes can be braised or sautéed. This recipe will blow your radish assumptions right out of the water!

Ingredients

2 large bunches of radishes, about 1 pound
3 large shallots
1 tablespoon butter
2 ounces salt pork, slivered into small slices (optional)
2 tablespoons balsamic vinegar
½ cup water
1 small bunch Italian parsley, leaves chopped into about two handfuls
Salt and pepper

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Spring Radishes with Shallots & Vinegar
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Directions

  1. Trim away tops and bottoms of the radishes, reserving for soup or discarding to compost. (Ours were not in good shape so we let them go.) Slice each radish in half from top to bottom. Peel the shallots and slice into thin rings.
  2. Heat the butter and salt pork over medium heat in a large heavy skillet (preferably cast iron). When the pork is starting to curl up at the edges and the butter has foamed and subsided, add the shallots and cook, stirring, until they start to brown slightly.
  3. Add the radishes, placing each cut side down in the skillet. Let them cook undisturbed for about 2 minutes or until the bottoms just start to color.
  4. Add the balsamic vinegar and the water – the water should just come up around the sides of the radishes. Cover, lower heat, and simmer for about 10 minutes.
  5. Remove the cover and continue to simmer for about 3-4 minutes, or until the water has reduced into a syrupy sauce.
  6. Add the parsley and sauté for about a minute or two, until it’s wilted. Season with salt and pepper and serve.

Adapted from a recipe we found on www.thekitchen.com

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