{"id":11573,"date":"1999-08-15T15:26:38","date_gmt":"1999-08-15T22:26:38","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=11573"},"modified":"2013-11-23T15:27:56","modified_gmt":"2013-11-23T22:27:56","slug":"braised-radishes-and-shallots","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=11573","title":{"rendered":"Braised Radishes and Shallots"},"content":{"rendered":"<div>\n<p>1 tsp. Butter<\/p>\n<\/div>\n<p>1 tsp. EVOO<\/p>\n<p>3 large Shallots, thinly sliced into rings<\/p>\n<p>2 bunches radishes (about 1 lb.), trimmed and halved<\/p>\n<p>2 tsp. Balsamic or Sherry Vinegar<\/p>\n<p>1\/2 C. Water<\/p>\n<p>1 C. Flat Leaf Parsley, coarsely chopped<\/p>\n<p>Salt and Pepper<\/p>\n<p>&nbsp;<\/p>\n<p>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 saut\u00c3\u00a9 for a minute. Season to taste with salt and pepper.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 tsp. Butter 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 &nbsp; 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;&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=11573\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-11573","post","type-post","status-publish","format-standard","hentry","category-vegetables"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11573","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11573"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11573\/revisions"}],"predecessor-version":[{"id":11574,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/11573\/revisions\/11574"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11573"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11573"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11573"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}