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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
- 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.
- 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.
- 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.
- Lastly, add the fresh chives, chervil, butter, and lemon juice, then season with salt and pepper to taste. Enjoy!
