Braised Radishes with Shallots and Goat Cheese is a tangy, bacon-laced recipe that is bright and crunchy with a peppery bite.
Are you looking to add more veggies to your diet? Why not add more radishes? Radishes are Cruciferous Vegetables. The Kings of the veggie world.
They are crunchy and spicy, though if you are not a fan of the spice, braising radishes softens their flavor. This Braised Radishes with Shallots and Goat Cheese recipe includes bacon, goat cheese and honey which are all lovely flavors together with the radish.
A Little About The Health Benefits of Radishes:
Radishes are rich in antioxidants and minerals like calcium and potassium. Together, these nutrients help lower high blood pressure and reduce your risks for heart disease. The radish is also a good source of natural nitrates that improve blood flow
Radishes can be very good for the liver and stomach as they act as a powerful detoxifier. Radishes reduce the destruction of red blood cells caused by jaundice by increasing the supply of fresh oxygen to the blood.
How to Buy Radishes.
When buying Radishes buy small radishes in bunches with the greens still attached; these are fresher than those in plastic bags.
You want the radishes to be firm and as unblemished as possible. When you get a bunch home, cut off the greens and refrigerate the radishes in water in a sealed container. This way they will last in the refrigerator for one week and often longer.
Why you want to Make My Braised Radishes with Shallots and Goat Cheese.
There are so many different types of radishes, all of them are delicious. All of them are high in nutrients, that is why they tend to have that spicy flavor.
If you tend to shy away from the pepper taste of radishes, you may learn to love them through this dish.
When you cook a radish they tend to get juicy and mellow. With the savory bacon, tangy balsamic, sweet honey and the tartness of the goat cheese. Braised Radishes with Shallots and Goat Cheese will be at the top of your taste scorecard.
How to Make My Braised Radishes with Shallots and Goat Cheese.
Start with a heavy skillet, cast iron if you have it. Add your bacon to the pan to brown and crisp up. You can omit the bacon if you would prefer. If you do, just add a bit more olive oil to the pan before adding your radishes.
Try to keep your halved radishes all about the same size. If this may mean you have to quarter larger radishes. This will ensure that the radishes evenly cook. Place your radishes cut side down in the pan to let them braise. Leave them alone and do not touch them for 5-6 minutes!
Toss in your shallots, and add balsamic vinegar. Check the liquid level of your pan. Add as much or as little of your ½ cup of water to achieve your radishes being about half submerged in liquid. This is your braising liquid.
Cover and lower your heat and allow the braising to begin. Cook until you can pierce your radishes with a fork, about 8-10 minutes. You do not want mushy radishes so do not over cook.
Once the braising is complete, uncover and remove from heat. Allow a few minutes to cool and then toss parsley and goat cheese over top. Drizzle with honey and serve.
This is great served along with anything and everything grilled.
Looking for another great Radish recipe? Try my Arugula Blackberry Radish Feta Salad
Braised Radishes with Shallots and Goat Cheese
Equipment
- Cast Iron Skillet
- Ziploc Bag
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 slices bacon diced
- 2 large shallots finely sliced
- 1 pound radishes trimmed and sliced in half
- 2 tablespoons balsamic vinegar
- 1/2 cup water
- 1/3 cup finely chopped Italian parsley
- Salt and freshly ground black pepper
- ¼ cup crumbled goat cheese
- Drizzle of honey
Instructions
- Heat the extra virgin olive oil and bacon over medium-high heat in a heavy skillet, like cast iron.
- Cook bacon for about 5 minutes.
- When the bacon is cooked through and getting crispy, push to the outside perimeter of the pan.
- Then place the radishes cut-side down in the pan and cook undisturbed for 5-6 minutes. Add the shallots and cook, stirring, for another minute.
- Add the balsamic vinegar and the water. You want the water to come just up around the sides of the radishes. (you may need more or less depending on the amount of fat in the pan from the bacon.
- Cover, lower the heat, and simmer for 8 to10 minutes, or until the radishes are tender, when pierced with a fork.
- Remove the lid and continue to simmer for 2 to 3 minutes, or until the liquid has reduced into a syrupy sauce.
- Add the parsley, and crumbled goat cheese.
- Season with salt, pepper and a drizzle of honey.
- Serve and Enjoy!
