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Radishes Braised with Shallots and Vinegar

Faith Durand
  • minutes
  • Serves 2 to 4

INGREDIENTS

2

slices Bacon

2/3 cup

Italian parsley

1 lb

Radishes

2

Shallots, large

2 tbsp

Balsamic vinegar

1

Salt and freshly ground black pepper

1 tbsp

Butter

1/2 cup

Water