1 bunch of radishes, about 10 globes
1 small shallot, thinly sliced
1 tablespoon butter
1⁄4 cup water
1 tablespoon white balsamic vinegar pinch of salt
garnish with parsley, optional
Trim off the greens from the radishes and slice the globes into quarters.
In a medium sauté pan, melt the butter over medium heat.
Add the shallots and sauté for about 5 minutes or until they appear golden.
Add the radishes to the pan with a cut side facing down.
Cook the radishes undisturbed for 5 minutes.
Add the water, vinegar, and salt.
Cover the pan and let the radishes continue to cook for 8-‐10 minutes or until the liquid has evaporated from the pan.
Garnish with parsley and serve immediately along side a baguette.
Serves 4 as an appetizer, 2 as a side