The best vegetables to glaze are root veggies. Everything from turnips, pearl onions, carrots, parsnips, celery root, rutabagas–you name it, they all do well when submerged in a mixture of stock and vinegar and cooked until tender. They absorb the tangy flavor of both the stock and vinegar and finishing them off with a pat of butter and some chopped scallions add a richness and peppery flavor to the side dish. Try serving the tasty cooked veggies with some cubes of crispy pancetta or even crispy bacon pieces for a salty addition that really pairs well with the vinegary taste of the veggies!
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Glazed Radishes with Bacon
Ingredients:
- 2 cups radishes, stems and leaves removed, halved lengthwise
- 3 cups chicken or vegetable stock
- 1 cup apple cider vinegar
- salt and pepper
- 2 Tablespoons unsalted butter
- 1 bunch scallions, both ends trimmed, sliced
- 1 cup cooked pancetta cubes or bacon pieces
Directions:
- Place the halved radishes in a large saucepan. Cover with the stock and vinegar. Add 1 teaspoon of salt into the liquid and 1/2 teaspoon of pepper. Bring the mixture to a boil, then reduce the heat to medium-low/a low simmer. Cook the veggies for 15-18 minutes or until tender when pierced with a knife.
- Reduce the heat to low and add in the butter and scallions. Cook for 2 more minutes. Drain the radishes from the remaining liquid and serve warm with the cooked bacon.
Tagged: apple cider vinegar, bacon, chicken stock, glazed radishes, glazed vegetables, green onions, radishes, scallions, side dish, stock
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