Sautéed Radishes with Bacon
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“The contrast of tender radish and crisp bacon is even better with a little cider vinegar.” –Brad Leone, test kitchen manager
- ¾ pound red radishes, halved (quartered if large)
- 2 teaspoons apple cider vinegar
- ¼ cup fresh flat-leaf parsley leaves
- Kosher salt and freshly ground black pepper
Cook bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes. Add radishes and cook, tossing occasionally, until radishes are tender and bacon is crisp, 8–10 minutes. Pour off all but 1 Tbsp. fat. Add vinegar and sugar. Toss with parsley; season with salt and pepper.
Nutritional ContentCalories (kcal) 90 Fat (g) 6 Saturated Fat (g) 2 Cholesterol (mg) 10 Carbohydrates (g) 4 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 2 Sodium (mg) 280Reviews Sectionwasn't sure about this - made mine with Chorizo as had no bacon but it was surprisingly goodthe crunchy, subtle flavours of the radishes were offset by the crispy chorizo and it was delicious.Could possibly add halloumi or goats cheese to make it a bigger dish but a good accompaniment with leafy salad and grilled chicken
- 4 bunches radishes with greens attached (2 lb)
- 2 1/2 tablespoons unsalted butter
- 1 teaspoon salt (preferably sea salt)
- 1 garlic clove, minced
- 3 tablespoons chopped fresh chives
- Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.
- Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered.
- Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.
- Return radish wedges to skillet and stir in chives.
Sautéed Radishes with Bacon - Recipes
Typically, we'd argue that you don't need much more than butter-slathered toast and a pinch of flaky salt to pair with punchy, crunchy raw radishes. But then we took the classic combination and hit them with the heat of a pan.
When they're cooked, radishes get tender and their bite mellows out. Not wanting to waste anything, we throw the radish greens into the pan, too, and everything gets coated in silky melted butter. At the end, we sprinkle it all with flaky salt. They're delicious on their own, but these cooked radishes would be just as at home on toast as their raw comrades.
Trim and quarter 2 bunches of radishes (smaller radishes can be halved), saving the greens. Rinse and dry the greens, and set aside.
In a large sauté pan, melt 3 tablespoons of unsalted butter. Add the radishes to the melted butter and toss to coat. Season to taste with salt and pepper, and sauté for 8 to 10 minutes, stirring occasionally, until the radishes are tender and their edges have caramelized. Add the reserved radish greens to the pan and cook until soft and wilted, about 1 minute. Remove from the heat and sprinkle with flaky salt to serve.
- ¼ pound applewood-smoked bacon, cut into 1-inch dice
- 6 tablespoons unsalted butter
- 3 pounds radishes with their greens, radishes quartered lengthwise with some stem still attached, greens coarsely chopped
- Salt and freshly ground black pepper
- 3 large shallots, thinly sliced
- 1 tablespoon sugar
- 1 cup freshly squeezed orange juice
In a large, deep skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off the bacon fat in the skillet.
Add 2 tablespoons of the butter to the skillet and melt over moderately high heat. Add the radish greens, season with salt and pepper and cook, stirring, until wilted, about 3 minutes. Scrape the greens into a bowl.
Melt the remaining 4 tablespoons of butter in the skillet. Add the radishes, shallots and crisp bacon and cook over moderately high heat, stirring a few times, until the radishes are golden brown, about 6 minutes. Add the sugar and cook for 2 minutes, until dissolved. Add the orange juice and boil, stirring a few times, until the radishes are barely tender and the sauce is lightly thickened, about 2 minutes. Stir in the radish greens, season with salt and pepper and serve.
Recipe: Braised Radishes with Shallots & Bacon
For a long time I avoided radishes, thinking they were only meant to be eaten raw. I was a little put off by their sharp heat, too. But then, one spring a few years ago, inspired by a bunch of lavender and scarlet Easter egg radishes, I rebelled a bit. Why not cook radishes? In fact, why not braise them?
This tangy, bacon-laced recipe was the result, and when it comes to cooking radishes, I’ve never looked back.
Radishes are a quintessential spring and early summer vegetable. Bright and crunchy with a peppery bite, they are lovely in salads and on bread with butter and salt. But until this recipe I had never cooked them, and in fact it’s not very often you see them in hot cooked dishes. Which is a shame, because as they get so juicy and mellow, I think this is really the way to go for the radish-hesitant. In fact, their small size and peppery flavor makes them ideal for a quick evening braise. Unlike potatoes or turnips or other large roots, they require little to no chopping, and they’re ready so quickly.
And what’s braising, again, you ask? A quick refresher: A braise is a dish where meat, vegetables, (or even fruit!) is cooked hot and fast to brown it for flavor. Then a little liquid is added and the pot is covered and cooked on low until the main ingredient is tender. It’s an easy and foolproof way of cooking, and it tends to develop excellent flavor and texture.
Radishes, when braised, still take very little time — a Sunday roast this is not. And yet there is a deliciously rich flavor and texture that comes out of these pretty things. They turn tender, with an initial crispness that collapses in the mouth into a soft and juicy bite. I added a little bacon for flavor (omit if you’re vegetarian, of course this dish is fine without it) and balsamic vinegar and shallots for depth. Fresh spring parsley brightens this up into a supper side dish we are planning on making again very, very soon.
These aren’t as pretty as their uncooked counterparts, of course, but we actually prefer their delicious flavor when cooked and deepened with all these flavors.
Place bacon in a large nonstick skillet cook over medium, stirring occasionally, until just starting to brown, about 4 minutes.
Add radishes to skillet cook, stirring occasionally, until radishes are tender and bacon is crispy, about 12 minutes.
Push radishes and bacon to 1 side of skillet using a spatula. Carefully tilt skillet to drain drippings. Discard bacon drippings, reserving 1 tablespoon drippings in skillet. Add vinegar, honey, salt, and pepper to skillet stir until well incorporated. Stir in cilantro, and serve immediately.
Keto Loaded Radishes – With Bacon and Cheese!
Add bacon to a skillet on the stove and cook until crisp and brown. Transfer cooked bacon to a paper towel to drain, and then chop into small pieces. Reserve a tablespoon of bacon grease in the pan.
Heat skillet with bacon grease to medium/high heat. Add radishes, and season them with garlic powder, minced onion, salt, and pepper. Stir and let saute for about 15-18 minutes until the radishes become caramelized and tender.
Reduce heat to low, then add the cheese and bacon over the top. Place a lid over the skillet for a minute until the cheese melts. Top with chopped chives.
Serve radishes warm, and drizzle with a teaspoon of ranch dressing or sour cream as an optional topping.
Yield: 4, Serving Size: 3/4 cups loaded radishes
Amount Per Serving: 201 Calories | 14g Fat | 7g Total Carbs | 3g Fiber | 12g Protein | 4g Net Carbs
Does a side dish loaded with bacon and cheese sound good?!
If you miss eating high-carb potatoes, you&rsquove gotta try pan frying some radishes! It&rsquos an easy idea I&rsquove been obsessed with ever since I made breakfast radishes to put in these yummy bacon and egg burritos.
It&rsquos so interesting how cooked radishes taste nothing like raw radishes, and pan frying them is a fantastic way to go!
In this radish recipe, we are pan frying them in a little bacon grease until tender, then topping them with cheddar cheese, bacon, and chives. I love how the radishes get caramelized and the texture and taste is so delish!
These would be a great accompaniment for anything on the grill, like steak, chicken, or fish.
Sautéed Radishes with Jalapeño Bacon
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients: 3/4 lb. Radishes, halved or quartered 4 slices Bacon 1T Jalapeno Bacon Shake 2 tsp Apple Cider Vinegar 1/2 tsp Sugar 1/4 cup Fresh Parsley
1. Chop bacon and cook in a medium skillet over medium heat until fat renders, about 3-5 minutes.
2. Add radishes to skillet and cook an additional 8-10 minutes, stirring occasionally until tender and bacon is crisp.
3. Add vinegar, sugar, and Jalapeno Bacon Shake and toss to coat. Top with fresh parsley and serve.
Sautéed Radishes in Orange Butter Sauce
This just became my favorite warm salad. A bite of this dish sports that earthy flavor of the cooked radish- which is somewhat akin to a roasted Brussels sprout, the saltiness of the bacon, the sweetness of the orange juice, the slight bitterness of the radish greens, and it makes mouths happy.
My favorite new way to cook bacon is in the oven. If you have a thin cut, you want to use a lower heat, like 250 degrees, and thicker cuts can withstand 350 degrees. You place a baking rack inside of a jelly roll pan and the fat just drips right down as the bacon cooks, and scrapes out easily once it’s cooled. In my opinion the bacon still requires a patting down with a paper towel the remove the extra fat, but it’s much less significant than when it’s pan-fried.
And while we’re on the subject of bacon, may I just say that my entire life I have eaten commercial bacon- whatever was available in the standard grocery store. Recently I bought into a couple of meat CSAs and have received bacon in my shares and Whoa!- what a difference. Farm bacon is noticeably less salty and even the smoked varieties are much less smoky. I love it! You can typically also find farm bacon at farmer’s markets, and even at some farm stores which are set up inside of barns. You aren’t going to find it on sale for $2.50, but your taste buds will thank you for the upgrade.
For more information on local MA organic farms, check this link out.
1/4 pound bacon, cut into a 1-inch dice
4 tablespoons unsalted butter
1 bunch of radishes with their greens—radishes quartered lengthwise and greens chopped into ribbons
3 large shallots, thinly sliced
1 tablespoon sugar or honey
- In a 350 degree oven, bake the bacon to perfection on a baking rack in a sheet pan for 15-20 minutes.
- In a cast iron frying pan place 2 tablespoons of butter and melt over a moderately high heat
- Add the radish greens, season with salt and pepper and cook until wilted (about 3 minutes)
- Scrape the greens into a bowl and set aside
- Melt the remaining 2 tablespoons of butter in the skillet. While the butter is melting, cut your cooked bacon into a 1-inch dice
- Add the radish quarters and let them start to brown up in the pan, solo, for a few minutes
- Add the shallots and bacon chunks and cook over a moderately high heat, until the radishes are golden brown (5- 6 minutes)
- Add the sugar (or honey) and cook for another 2 minutes, until it’s completely dissolved
Add the orange juice and bring it to a boil, stirring a few times, until the radishes are just tender and the sauce is slightly thickened (about 2 minutes)
- Stir in the radish greens, season with salt and pepper and serve
We had this warm salad as a side to butternut squash soup and it was lovely. The soup was very mild so the sweet and salty tones of the salad really stood out.
Simple Sides: Sauteed Radishes
Radishes, a crunchy root vegetable, are commonly eaten raw and can be found sliced on most salad bars these days. Though radishes can come in a variety of colors and shapes, most of us will be familiar with cute little round radishes with the red and white flesh.
Growing up I can’t say I was a fan of radishes. As a matter of fact, I hated them. I do remember my parents enjoying them and having them on the table from time to time. But I didn’t like the peppery taste that accompanied the crunch most people enjoy. I never did understand why they were spicy when after all they were just a root like some of my other favorites carrots and potatoes.
Since my childhood, I’ve learned that the radish can come in all types of shapes and even colors. I also now know why they carry a slight peppery taste. They are a part of the Brassicaceae family and their hint of spice is reminiscent of their root cousin, horseradish.
Tastes Change and So can Radishes
These days, I am happy to report that my feelings for radishes have changed. Gone are the days of harboring disdain for these little gems. I actually find myself looking forward to serving them at meal time. Mind you, the little girl in me still doesn’t like them raw, so I am glad that not only have my tastes changed but so have my options for radishes!
If you follow a low carb or the Trim Healthy Mama lifestyle you will know that I am not alone with my new-found love of these little root vegetables. Because of the lower carb content in radishes, they can offer a great substitute in dishes that call for potatoes, like roasts and soups. If you like dishes like these two I mention I would definitely recommend you try adding them in place of the starchy potatoes. As for myself and my husband, we enjoy our radishes either roasted or simply sautéed in bacon drippings with some red onion slices tossed in. Simple sides make me happy. They cook up quickly and offer a break from our typical sides like broccoli and green beans.
My young son, like myself at his age, has not completely confessed his love for radishes, even the cooked ones, but he is slowly warming up to them and will at least take a spoonful on his plate each time I make them. So, I am hopeful that with time he will also learn to love radishes, but until then that just leaves more for me!