1 tsp. EVOO

3 large Shallots, thinly sliced into rings

2 bunches radishes (about 1 lb.), trimmed and halved

2 tsp. Balsamic or Sherry Vinegar

1/2 C. Water

1 C. Flat Leaf Parsley, coarsely chopped

Salt and Pepper

 

Heat butter and olive 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; they should just start to color. Add vinegar and water. Cover and simmer over low heat for 10 minutes. Remove lid and continue to simmer for 3 to 4 minutes or until water had reduced to a syrupy consistency. Add parsley and sauté for a minute. Season to taste with salt and pepper.

 

 

Yield:

Calories:

Fat:

Fiber: