1 Tbsp butter
1 Tbsp extra-virgin olive oil
3 large shallots, thinly sliced into rings
2 bunches radishes (about 1 pound), trimmed and halved
2 Tbsp balsamic or sherry vinegar
1/2 cup water
1 cup Italian parsley leaves, coarsely chopped
Salt and freshly ground black pepper
1. Heat butter and oil in a large, heavy skillet over medium heat. When butter begins to foam, add shallots and cook until they brown slightly. Add radishes, placing them cut side down. Cook undisturbed for 2 minutes or until they just start to color.
2. Add vinegar and water. Cover and simmer over low heat for about 10 minutes.
3. Remove lid and continue to simmer for 3 to 4 minutes or until water has reduced to a syrupy consistency. Add parsley and sauté for one minute. Season to taste with salt and pepper.
Makes 4 servings
Recipe by Ellen Jackson
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