- 1 tablespoon butter
- 2 large shallots, finely sliced
- 1 pounds radishes, about 2 bunches, tops trimmed and radishes sliced in half
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- ½ cup vegetable broth
- ½ cup finely chopped Italian parsley
- ¼ teaspoon ground black pepper
- Melt the butter over medium-high heat in a wide skillet. Place radishes cut side down in the pan and cook undisturbed for 2-3 minutes or until bottoms begin to brown.
- Add the shallots and cook, stirring, for another minute.
- Add the balsamic vinegar and the broth. The liquid should just come up around the sides of the radishes. Cover, lower heat and simmer for 8-10 minutes or until the radishes are tender.
- Remove the lid and continue to simmer for 3-4 minutes or until the liquid has reduced into a syrupy sauce. Add the parsley and stir to wilt. Season with pepper and serve.
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