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Sauteed Radishes with Orange Butter
© Con Poulos

Sautéed Radishes with Orange Butter

  • TOTAL TIME: 30 MIN
  • SERVINGS: 6
  • FAST

Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly crisp-tender.

  1. 1/4 pound applewood-smoked bacon, cut into 1-inch dice
  2. 6 tablespoons unsalted butter
  3. 3 pounds radishes with their greens—radishes quartered lengthwise with some stem still attached, greens coarsely chopped
  4. Salt and freshly ground black pepper
  5. 3 large shallots, thinly sliced
  6. 1 tablespoon sugar
  7. 1 cup freshly squeezed orange juice
  1. 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.
  2. 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.
  3. 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.
Notes

F&W radish variations

  1. Sauté radishes in extra-virgin olive oil with drained and chopped anchovies and olives and minced fresh rosemary.
  2. Sauté radishes in vegetable oil with scallions, ginger and chiles; add a splash of Asian fish sauce and fresh lime juice.
  3. Sauté radishes in olive oil with chopped roasted poblanos and cilantro.