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.
Start with some Amish Roll Butter and 3 slices of bacon, diced.
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.
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.
Give them a stir after the two minutes and add the clean and chopped leeks.
The leeks need another 2-3 minutes to soften up.
Now to begin the braise. Add to the pot 2 Tablespoons of balsamic vinegar and 1/2 cup of water.
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.
almost there….
Perfect. Now we couldn’t just have radishes for dinner so we had some grilled italian sausages..
and a baked brie cheese wrapped in puff pastry and stuffed with caramelized figs.
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!