Root vegetables cook and roast wonderfully. The natural sugar is caramelized to give them a delicious flavor. Toss in crunchy bacon and you get a wonderful dish. Try this on spinach salad. Or serve as a side with pork.
EQUIPMENT: cast iron skillet
Sautéed Radishes with Bacon
Difficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
15
minutesIngredients
3 slices smoked bacon, preferably homemade or from the butcher’s counter
2 bunches radishes, quartered, halved or whole so they are all the same size; reserve greens for oven roasting or salads
2 teaspoons minced garlic from a jar
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
1 tablespoon organic, unsalted butter
1 1/2 tablespoons freshly squeezed Meyer lemon juice
Directions
- Cook bacon in a large cast iron skillet over medium-high heat, turning occasionally, until almost crisp.
- Use a fish flipper to transfer bacon to a paper towel-lined plate, leaving the fat in the pan.
- Cut bacon into small squares.
- Add radishes to the pan, cut sides down. Cook undisturbed until slightly charred on one side. Continue to cook stirring until brown on all sides.
- Add garlic, salt and pepper. Stir until garlic is fragrant.
- Add butter and stir until melted. Remove from heat.
- Stir in thyme, lemon juice, and cut bacon.
- Serve immediately.
