The Best braised radishes

These gorgeous radishes are rich in antioxidants and minerals like calcium and potassium but when it gets colder, I’m not as much a fan of eating them raw. I found this recipe by The Ktchn and adapted it for a quick weeknight meal. Just omit the prosciutto for a vegetarian version.

INGREDIENTS
1 tbsp butter
2 slices prosciutto, diced
2 shallots, sliced
2 bunches of radishes, tops trimmed and radishes sliced in half
2 tbsp balsamic vinegar
½ cup water
Handful of Italian parsley, chopped
Salt and pepper

DIRECTIONS
Heat butter and prosciutto over medium-high heat in a wide, heavy skillet. Cook for about 5 mins.

Place radishes cut-side down in the pan and cook for 2 to 3 mins or until bottoms begin to brown. Add shallots and cook, stirring, for another min.

Add balsamic vinegar and water — water should just come up around the sides of the radishes. Cover, lower the heat, and simmer for 8 to 10 mins, or until the radishes are tender.

Remove lid and continue to simmer for 3 to 4 mins, or until the liquid has reduced into a syrupy sauce. Add the parsley and stir to wilt.

Season to taste.