Recipes Sautéed Radishes with Orange Butter 4.0 (1,905) Add your rating & review Emeril Lagasse sautés radishes and their greens with bacon, shallots and orange juice until they’re perfectly crisp-tender.More Radish Recipes to Try By Emeril Lagasse Emeril Lagasse Instagram Emeril Lagassé is an American celebrity chef, restaurateur, television personality, and cookbook author. He has an eponymous restaurant, a test kitchen for cookbook and recipe development, and a boutique shop for his signature products in New Orleans. Food & Wine's Editorial Guidelines Updated on November 6, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 6 Ingredients 1/4 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 Directions 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. Notes F&W radish variations Sauté radishes in extra-virgin olive oil with drained and chopped anchovies and olives and minced fresh rosemary. Sauté radishes in vegetable oil with scallions, ginger and chiles; add a splash of Asian fish sauce and fresh lime juice. Sauté radishes in olive oil with chopped roasted poblanos and cilantro. Rate it Print