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You’ll probably have some of this deliciousy bacony butter leftover from this recipe, in which case you should probably serve it atop a juicy steak. Obvs. Check out a step-by-step here.
- 3 tablespoons rendered bacon fat (from about 6 ounces bacon)
- ½ cup (1 stick) unsalted butter, cut into pieces
- ½ teaspoon hot smoked paprika
- ½ teaspoon finely grated lime zest
- 1 teaspoon flaky sea salt, preferably smoked, plus more
- 1 bunch radishes with greens, scrubbed, tops trimmed to 2 inches
Real Talk: This recipe requires a little bit of patience as you thicken up the butter. A word of warning: If you wait for a few minutes, then get impatient and place the saucepan in a bowl of ice water (ice bath) to make things go faster, the butter can actually get TOO thick. Be sure to pick one method or the other right off the bat.
Heat bacon fat and butter in a small saucepan over low (you only live once, after all) just until butter is melted and combined. Remove from heat and stir in paprika, lime zest, and 1 tsp. salt. Let sit, stirring occasionally, until mixture is the consistency of heavy cream (you can place the saucepan in a bowl of ice water and stir to help speed things up if you’re impatient), about 30 minutes.
Dip radishes one at a time into butter, letting excess drip off; if butter starts to set, very gently rewarm over low heat. Transfer radishes to a serving platter and sprinkle with more salt; reserve any leftover butter for another use.
Do Ahead: Radishes can be dipped 8 hours ahead; chill. Let come to room temperature before serving.
Bacon-Butter RadishesReviews Section
Recipes from Ian Knauer's 'The Farm'
Pulse the bacon in a food processor until it is finely chopped, or finely chop by hand. Cook the bacon in a 10-inch cast-iron or heavy skillet over medium heat, stirring occasionally, until it is browned, about 8 minutes. Stir in the caraway seeds and cook, stirring, until fragrant, 30 seconds to 1 minute. Remove from the heat and let the mixture cool to room temperature.
Beat the butter with an electric mixer in a medium bowl with the bacon mixture and any fat from the skillet, the lemon juice, 3/4 teaspoon sea salt, and 1/4 teaspoon pepper until the bacon butter is light and fluffy, about 5 minutes. Fold in the parsley and shallot and season to taste with salt and pepper. Serve radishes with bacon butter.
STRAWBERRY CREAM CHEESE PIE
1 1/4 cups all-purpose flour
1 stick unsalted butter, cut into cubes
1 tsp. light or dark brown sugar
1 qt. strawberries, trimmed
3 ozs. cream cheese, at room temperature
Lightly whipped cream for serving
Dough: Work together the flour, butter, brown sugar and salt in a medium bowl with your hands until the mixture is mostly combined, with some small lumps of butter remaining. Stir in 2 tablespoons of the water with a fork. Press a small handful of dough together if it looks powdery and does not come together, stir in the remaining 1 tablespoon of water. Transfer the dough to a sheet of plastic wrap. Using the edge of the plastic, fold the dough over on itself, pressing until it comes together. Form the dough into a disk, wrap completely in plastic and chill for 1 hour.
Preheat the oven to 400 degrees, with a rack in the middle.
On a well-floured surface, roll out the pastry dough with a floured rolling pin into an 11-inch round. Place the dough in a 9-inch pie tin and crimp the edges. Place a sheet of parchment paper or foil over the dough, then fill with pie weights or dried beans. Bake the crust until set, about 25 minutes. Remove the pie weights and the parchment paper and continue to bake until the crust is golden, another 10-15 minutes. Let the pie shell cool to room temperature.
Filling: Mash half of the strawberries with the sugar, cornstarch and lemon juice. Place the strawberry mixture in a medium pan and bring to a boil over medium heat, stirring. Boil until the mixture is thickened and clear, about 2 minutes. Let the filling cool to room temperature.
Spread the cream cheese over the bottom of the cooled piecrust. Halve the remaining strawberries, then stir them into the cooled strawberry filling. Spread the strawberry filling over the cream cheese layer. Chill the pie until it is cold, at least 2 hours. Serve with lightly whipped cream.
HONEY-JALAPENO CHICKEN TENDERS
2 Tbsps. extra-virgin olive oil
6 jalapeno peppers, finely chopped
1 Tbsp. finely grated lemon zest
1/2 cup chopped fresh cilantro
Preheat the grill and oil the rack.
Whisk together the honey, soy sauce, oil, garlic, jalapenos, lemon zest, salt and pepper. Toss the chicken in the marinade and let stand for at least 10 minutes.
Grill the chicken until well-browned and cooked through, 4-6 minutes. Serve the chicken sprinkled with the cilantro and with a dollop of sour cream on the plate.
If asked to name something I almost never have in my refrigerator, a bag of radishes would be an easy candidate. This is not because I don&rsquot like radishes but rather because radishes have rarely been on my culinary radar, that is until recently. One of the first things I ate upon arriving in Paris this past February was the beloved French hors d&rsquooeuvre combination of fresh radishes with softened butter and crunchy sea salt served at a pre-dinner gathering at a friend&rsquos apartment in the 11 th arrondisement.
I was instantly smitten and have since taken to kicking off French-themed meals served in my own Cape Cod home in likewise fashion, aided and abetted by Dorie Greenspan&rsquos musings on buttered radishes in her wonderful &ldquoAround My French Table&rdquo cookbook (Houghton Mifflin, 2010). Dorie writes: &ldquoAt first mention, butter and radishes seem an odd couple, but they&rsquore a classic French one that, given how great American radishes are, should be adopted across our land . . . no matter the kind of radish, Gallic taste decrees that the force of the radish needs a mellowing counterbalance, and butter does the trick, just as it does when you have buttered bread with briny oysters or salty Roquefort.&rdquo
While I&rsquom still not inclined to buy the bagged radishes sold in supermarkets, I have been seizing the seasonal moment to purchase bunches of fresh radishes with their beautiful leafy greens still attached. These super fresh radishes are ideal for what I consider to be the ultimate rendition of buttered radishes, nuanced via Germany with the brilliant addition of crispy bacon and aromatic caraway seeds to the butter base. I am indeed thrilled I came across the recipe for Radishes with Bacon Butter in Ian
Knauer&rsquos recently published cookbook, &ldquoThe Farm&rdquo (Houghton Mifflin, 2012), where he suggests the pairing could be just as suitable to breakfast as the cocktail hour. Since little is ever wasted when living and working on a farm, Knauer goes on to caution: &ldquoDon&rsquot throw out your radish greens. Instead, toss them in some pasta with blue cheese and make a meal out of an ingredient that might have otherwise ended up in the compost heap. The blue cheese melts with the heat of the pasta and becomes a savory sauce.&rdquo
Now that my radish awareness has become both heightened and enlightened, I find myself enthusiastically book marking radish recipes everywhere I turn. Next in line to expand my radish repertoire are a British recipe for a Radish and Mint Salad from Adam Perry Lang&rsquos newly published and highly innovative grilling cookbook, &ldquoCharred & Scruffed&rdquo (Artisan, 2012) along with Bobby Flay&rsquos recipe for Radish Tzatziki, a clever riff on traditional cucumber-based tzatziki posted by Flay on the Television Food Network&rsquos website as a suggested accompaniment to grilled lamb.
RADISHES with BACON BUTTER
1 stick unsalted butter, at room temperature
Sea salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 small shallot finely chopped
4 bunches radishes (about 2 pounds), trimmed, leaving 1 inch of stem
- Pulse the bacon in a food processor until it is finely chopped. Cook the bacon in a 10-inch cast iron skillet over medium heat, stirring occasionally, until browned all over, about 8 minutes. Stir in the caraway seeds and cook, stirring, until fragrant, 30 seconds to 1 minute. Remove from heat and let cool to room temperature.
- Combine the softened butter and bacon mixture along with any fat from the skillet in a medium-size mixing bowl. Beat with an electric mixer and add the lemon juice, ¾ teaspoon salt, and ¾ teaspoon pepper continue beating until the mixture is light and fluffy. Fold in the parsley and shallot and adjust seasoning to suit with additional salt and pepper, if desired. Transfer the butter to a decorative serving bowl. Serve the radishes alongside the Bacon Butter with a knife for spreading the butter on the radishes.
PASTA with RADISHES and BLUE CHEESE
4 bunches radish greens (about 6 ounces)
2 tablespoons extra virgin olive oil
8 ounces crumbled mild blue cheese
2 tablespoons unsalted butter
1 bunch radishes (without greens about 4 ounces)
1 cup toasted bread crumbs
- Bring a large pot of heavily salted water to a boil. Add the radish greens and cook until they are tender but still have chew and are bright green, about 1 minute. Transfer the greens to a colander with a slotted spoon and, when they are cool enough to touch, press on them to remove most of the liquid. Bring the water back to a boil.
- Cook the bacon with the olive oil in a large, heavy skillet over medium heat until the bacon just starts to brown, about 5 minutes. Add the onion and garlic with ½ teaspoon each salt and pepper and cook, stirring occasionally, until the onion is golden, 8 to 10 minutes. Remove from the heat and add the radish greens, blue cheese, and butter.
- Thinly slice the radishes.
- Cook the pasta until al dente in the same pot you used to cook the greens. Reserve about 1 cup of the pasta-cooking water. Drain the pasta, then add it to the skillet with the other ingredients, tossing everything together with tongs. Add some of the reserved water to thin the sauce to a good coating consistency, then season with salt and pepper. Top the pasta with the bread crumbs and sliced radishes and serve immediately.
RADISH and MINT SALAD
Although Adam Perry Lang is best known in this country for his Carnevino restaurant in Las Vegas, he says he learned to rethink certain prejudices via Alice Water&rsquos &ldquoVegetables&rdquo cookbook and &ldquogive radishes another shot.&rdquo He discovered: &ldquoRadishes are crunchy, bitter, peppery, and cool. Adding mint makes them grassy and even cooler.&rdquo
1 tablespoon freshly squeezed lemon juice
Sea salt and freshly ground black pepper
2 tablespoons mild olive oil
¼ cup thinly sliced (on the bias) scallions
2 tablespoons thinly sliced shallots
1 tablespoon thinly sliced red chile pepper
1 cup julienned peeled daikon radish
1 cup quartered breakfast radishes
1 cup thinly sliced red radishes
3 tablespoons torn fresh mint leaves
- To make the vinaigrette: whisk together the lemon juice and salt and pepper to taste in a small bowl, then whisk in the olive oil. Whisk in the scallions, shallots, and chile pepper.
- Toss all the radishes together in a medium bowl. Add the arugula, endive, and mint, tossing gently. Toss with just enough vinaigrette to coat. Serve at once.
¾ cup finely grated red radishes
¼ cup finely grated red onion
3 cloves garlic, finely chopped
2 tablespoons chopped fresh dill
1 teaspoon finely grated lemon zest
¼ teaspoon freshly cracked black pepper
- Place the radishes and onions in a fine mesh strainer and weigh them down by placing a small plate on top. Let sit over a bowl to drain the liquid for 30 minutes.
- Transfer the drained radish mixture to a medium bowl and add the yogurt, garlic, dill, lemon zest, salt, and pepper. Cover and refrigerate for at least 30 minutes and up to 1 day before serving.
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68 Ways to Use the Radishes You Grow in Your Garden
Radishes are some of the easiest vegetables there are to grow in the home garden, and they’re some of the most rewarding foods you can grow yourself, too. Radishes grow quickly, they thrive in small spaces like patio gardens, and radishes have plenty of nutritional benefits for your body.
If you’re growing radishes this season, though, you may be looking for new ways to serve these delectable little root vegetables. Look no further than this list of innovative ways to dish up radishes at every meal. Armed with these recipes, you can plant a whole field—that way you’re sure to end up with a high yield garden with plenty of these delicious vegetables to share.
Let raw radishes sparkle in imaginative salads.
Fresh garden radishes are certainly delicious simply sliced and served in a house salad. We’re betting you’ve eaten your fill of them this way, though. The classic house salad isn’t the only way to celebrate the crispness and peppery flavor of these jewels of the garden. Take a look through the recipes we’ve listed here to find new ways to serve radishes raw in a salad that your family will love.
Get things started right with radishes as an appetizer.
There’s just something about radishes that lends itself to the appetizer course. Well, there are a few things, actually. Radishes are perfectly sized to create cute miniature starter dishes. Their fuschia exterior contrasts beautifully with the paper-white center, making radishes simply beautiful on the plate. (And you know what they say: We eat with our eyes first.) Most of all, the brisk, fresh taste and crisp texture of fresh garden radishes is the perfect thing to make you hungry for the next course. Take a look at these ways to kick a meal off by serving appetizers featuring your garden radishes.
Pair radishes with dairy for an unexpected match made in heaven.
Crispy complements creamy, and the peppery bite of radishes is the perfect accompaniment to cool, velvety cheeses or cream. Sure, “radishes and cheese” may not be the first thing to spring to mind when you’re considering favorite culinary combinations, but the recipes below are here to change that. Give one a try and find out just how well matched these ingredients can be.
Put garden radishes front and center—let them star in meaty, vegan, or vegetarian main dishes.
All too often, radishes are relegated to the edge of the plate. They may appear sprinkled over a salad, minced as a taco topping, or shaved and curled around a toothpick as an edible garnish. We say it’s time for these delicious root vegetables to move into the center of the plate where they belong. The recipes here will show you how to highlight your homegrown radishes with lots of main dish ideas.
Let your creativity run wild to inspire completely unexpected radish dishes.
Whatever you do, don’t let your garden’s bounty become boring just because you have a lot of produce to eat. The most unanticipated flavor pairings can work magic on your taste buds. But you don’t have to just take our word for it. The recipes we’ve rounded up below put the spotlight on radishes in totally unique ways that are sure to inspire you in the kitchen.
Make use of your homegrown radish greens and get even more culinary bang for your buck.
Once the radishes have grown to maturity, there’s no need to chop off the greens that the plants put so much time and effort into creating. Although they’re served less commonly, radish greens are similar in taste to other greens (like mustard greens, turnip greens, collard greens, or Swiss chard) and they can be prepared in similar ways. Take a look at the options in this section for more details.
When you choose to grow radishes in your garden, you’re signing up for a season of delicious, homegrown little bursts of flavor. But there are only so many sliced raw radishes or green salads a person can consume. Once you’ve had a chance to look through the recipes in this article that most interested you, we know you’ll have found new ways to prepare radishes that will make your dinner guests ask for seconds.
Bacon-Butter Radishes - Recipes
Radishes are one of our favorite spring veggies. From the crisp texture in salads, to a sweet roasted side dish, or a spicy after-school snack, radishes are super versatile and delicious every way you can serve them.
Bon Appetit, a brand known for bringing beautiful flavors to all of us shared a collection of 35 radish recipes that will have everyone thinking about the little red root that is full of spicy flavor.
So when we harvested a few radishes from our office container garden we decided to put the recipes to the test. While they were all good, the ones that received the highest accolades were the White Bean and Radish Salad, Fried Egg on Toast with Salted Herb Butter with sliced Radishes, Bacon-Butter Radishes, and Radish Raita.
There are so many things to love about Radishes – they’re healthy, packed with Vitamins E, A, C, B6 and K. Plus this spicy root veggie is high on antioxidants, fiber, zinc, calcium, and iron.
And finally, if the taste, beauty and health benefits are not enough – they are one of the easiest things to grow.
In many instances, they are ready to harvest 25 days after planting. The perfect container crop doesn’t require full sun and has some leniencies with temperature changes.
Grow your spring radish garden from scratch here, You can get the list of recipes here.
If you don’t want to scroll through the recipes, this garlic and ginger roasted radish recipe is so good it’s unreal.
Radishes are scientifically classified as Raphanus sativus and are members of the Brassica (mustard) family along with arugula, broccoli and kale. Radish pods, known as moongra or mogri in India, are essentially the seeds of the radish plant. They are a common feature of plants in the mustard family and are botanically known as siliques, which is an elongated seed pod. Rattail radish, or “podding radish”, does not develop a taproot and is grown strictly for its pods, yet any radish left to bolt and seed will produce an edible seed pod. Rather than harvesting the radish root, the plant is left to flower and develop hundreds of seed pods, signaling the radish is ready to give way to another season. The seed pods can be harvested and eaten along with the leaves and flowers.
Though there remains one ubiquitous application for Radish pods, pickling, they are also well suited for fresh eating as a salad ingredient or lightly sautéed. Radishes and Radish pods stimulate the sensation of freshness on the palate while also increasing the perception of bitterness and acidity. Complimentary pairings include apples, anise, carrots, celery, cinnamon, coriander, fennel, ginger, basil, lemon balm, lime, mint, and parsley. Radish pods balance fat and cool heat, thus making them ideal pairings with bacon, butter, cheese, salmon, chiles and wasabi.To store keep Radish pods dry and wrapped in plastic, best if used within one week.
Fried Radish Hashbrowns
One of the things I really miss from back in my carb days is hashbrowns. I’ve made them with turnips before so I figured, why not give Radishes a try? Just the other day I made a Radish Scramble and I figured I’d try to see exactly how versatile these little red buggers were! If you’re craving potatoes, check out my entire section of faux potato recipes.
Start with some fresh Radishes!Wash the Radishes and cut the tops and bottoms off.For this recipe, I used the chute on my food processor. All you do is turn the unit on and chuck these things in! I used the grating blade for this part.As you can see, the result is perfectly shredded Radishes.Next, I added some shallots. Remove the outer skin as shown but keep the shallot whole.Then I used the slicing blade on the food processor to thinly slice the shallots. I just threw them down the same chute. Obviously you could just use a knife but I already had the food processor out and dirty.Next, throw all of the ingredients into a large bowl and mix. Note that not all the ingredients are shown because I had to adjust the recipe for the pancakes to stick together.Here’s what your mixture should look like!Now heat some bacon grease and melt some butter in a cast iron skillet!Make little “pancakes” of the radish hashbrowns and fry them. Don’t make them too big or else they will be impossible to flip.Here’s the finished Fried Radish Hashbrowns with a dollop of sour cream on top!
Whether you are following a low carb, keto diet or just like turnips, this recipe is something to try. One of the big things people miss when cutting carbs is potato. Let’s face it, potato is used in so many ways that it can be hard to get away from.
You probably have heard of zucchini, cauliflower and other veg being used in place of starches, but one you don’t hear a lot is turnip. Being a root vegetable, it is a controversy whether they are keto approved or not. Lazy keto, yes. Traditional, no. However, if they fit your macros and you don’t care, try these keto potato fake-out roasted turnips. 120 grams of turnip has about 4 net carbs.
Making our Garlic Ranch Butter Roasted Turnips aka the Keto Potato Replacement Roasted Turnips
Full recipe card with ingredients below
Preheat the oven to 400 degrees.
In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder and onions powder. Stir to combine well.
Pour the butter mixture into the bottom of a casserole dish, and spread out evenly.
Place the turnips cut side down into the casserole dish on top of the butter mixture.
Add salt and pepper to taste to the turnips.
Bake for 30-40 minutes until the turnips are softened and browned.
Serve immediately with freshly chopped parsley for garnish if desired.
MORE GREAT RECIPES
PRINTABLE RECIPE CARD
This low carb Brussel sprouts with cream sauce and bacon recipe are your favourite way to enjoy your dinner with Brussel. Made this creamy sauce with mozzarella cheese and parmesan cheese, other simple ingredients that perfect for any weeknight dinner meal.
Get the recipe here.
More keto recipes you need!
Fiddleheads in Brown Sage Bacon Butter is plate licking delicious.
Just a quick post today. I’m up to my eyeballs in other work but loving it. I never take for granted how blessed I am to spend every day passionate about what I’m doing. Life’s too short to wake up dreading the day. Normally, we’d be at the farm by now, but busy schedules have us running late. Fingers crossed we’ll be there in a few weeks…
I was surprised to find these little beauties at the market. Its so cold here, I thought we were weeks away from picking fiddleheads. Funny how it goes. Weather-wise we’re having a miserable spring and still Mother Nature pushes on. I’m not sure how readily available fiddleheads are around the world but here in New Brunswick they grow wild near brooks and streams. If you can get your hands on some fresh fiddleheads, this pasta dish is delicious. Frankly, what doesn’t taste yummy with sage butter and bacon – hello!