At the Beekman farm, we live with an abundance of radishes. They are one of the first harvests in spring and one of the last in fall, and we like to add them to a variety of recipes. A major benefit to having so many radishes growing in our heirloom garden is that we can experiment with lots of different preparations. So far we’ve sautéed them, we’ve served them as a crunchy snack with delicious sorrel butter and we’ve even pickled them.
This time around, we’re braising them with some of our Whyte Drizzle and yummy bacon. Say it with us, “Radishes are not just for topping salads!”
Ingredients (Serves 6)
- 1 tablespoon butter
- 2 slices bacon, diced
- 1 pounds radishes, tops trimmed, cut in half
- 2 large shallots, diced
- ½ cup water
- 2 tablespoons Beekman 1802 Whyte Drizzle
- ¾ cup Italian parsley, chopped
- Kosher salt and black pepper to taste
- Cook Time: 15m
Heat medium sauté pan over high heat. Add butter and bacon; cook until bacon starts to brown. Add radishes to pan and cook until they start to brown. Toss in shallots and sauté for 1-2 minutes until they start to soften.
Add Whyte Drizzle and water to pan. Reduce heat to low, cover, and cook for 2-3 minutes. You should have a syrupy mixture; if not, cook another 1-2 minutes. Stir in parsley, then remove from heat. Season with salt and pepper.
This recipe was created by our Neighbor Chef Adam Foti and our friend Tara Holmes photographed it at the Beekman 1802 Mercantile. If you’re a chef or a home-cook with amazing recipes for our Neighbors to cultivate a better life with, email us at [email protected]