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Chardonnay braised radishes with pancetta

Don’t throw out those greens! They have a fresh peppery flavour and can work well in pestos, sauces, and pasta, mixed in with other salad greens or sauteed with bacon. 

YIELDS
4

Ingredients

  • 1 cup pancetta, diced
  • 1 tablespoon olive oil
  • 1 lb radishes, trimmed and halved
  • 1/2 cup Chardonnay
  • 1 cup chicken stock
  • 3 tablespoons chives, finely sliced
  • 1/4 bunch chervil, finely chopped
  • 1 tablespoon butter, cold
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Directions

  1. In a large skillet, begin by rendering out the pancetta.  Once golden and crispy, remove with a slotted spoon and transfer to a paper towel-lined plate. 
  2. Add the oil if needed, then increase the heat to medium-high.  Add the radishes and sear cut side down for two minutes.  Flip, then add the chardonnay.  Bring the wine up to a boil, and allow it to reduce by half. 
  3. Add the chicken stock and allow it to come up to a gentle boil again. Reduce to a simmer and allow to braise for 20 minutes or until the radishes are cooked through and tender.  Return the cooked pancetta and stir in to combine. 
  4. Lastly, add the fresh chives, chervil, butter, and lemon juice, then season with salt and pepper to taste. Enjoy! 

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