Balsamic Braised Radishes with Leeks and Bacon


I love to braise foods but I have never tried braised radishes, until now.  I will be braising them again, they were delish!  Of course the amazing flavors of spring leeks and crisp Springdell bacon make it even better, not to mention the company for Sunday Night Dinner.

image

Start with some Amish Roll Butter and 3 slices of bacon, diced.

image

Cook this about five minutes until the bacon is crispy and the fat is foaming in the pan.  Remove the bacon and let it drain on a paper towel.  Leave the fat in the pan, you will need it for the braise.

image

Slice your radishes.  I like to soak them in a little water, I think it helps keep them crisp. Add the radishes to the pan and let them cook for about two minutes before stirring them.

image

Give them a stir after the two minutes and add the clean and chopped leeks.

image

The leeks need another 2-3 minutes to soften up.

image

Now to begin the braise.  Add to the pot 2 Tablespoons of balsamic vinegar and 1/2 cup of water.

image

Place the cover on the pot and let it simmer for about 8 minutes.  Then you remove the cover and let it simmer and reduce.  You want to reduce it all the way down so that it is a syrup consistency.

image

almost there….

image

Perfect.  Now we couldn’t just have radishes for dinner so we had some grilled italian sausages..

image

and a baked brie cheese wrapped in puff pastry and stuffed with caramelized figs.

image

image

Let’s just say it was a good night.  Tune in tomorrow for our second pickup of the spring CSA, can’t wait to pick up more green goodness tomorrow!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.