Pan-fried radishes with bacon

Pan-fried radishes with bacon

If you're missing potatoes or just have a soft spot for radishes, you'll definitely hit the jackpot with this scrumptious low-carb side dish. Radishes lose their sharp edge if you fry them, and by adding some garlic and bacon in the equation, you get a surprisingly satisfying blend of flavors!

Pan-fried radishes with bacon

If you're missing potatoes or just have a soft spot for radishes, you'll definitely hit the jackpot with this scrumptious low-carb side dish. Radishes lose their sharp edge if you fry them, and by adding some garlic and bacon in the equation, you get a surprisingly satisfying blend of flavors!
USMetric
4 servingservings

Ingredients

  • 10 oz. 275 g bacon, chopped
  • 1½ lbs 650 g radish, quarteredradishes, quartered
  • 1 1 garlic clove, pressedgarlic cloves, pressed
  • salt and pepper
  • 2 tbsp 2 tbsp fresh parsley, finely chopped

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. In a large skillet, fry bacon on medium-high heat for a few minutes. Add radishes and garlic.
  2. Keep frying while stirring occasionally. Fry for about 10-15 minutes, until the radishes get soft and have a nice color. Season with salt and pepper. Garnish with parsley.

Tip!

You can serve this as a side dish or add a few fried eggs and you get a tasty brunch! It tastes best when it's freshly fried.

For a vegetarian version, fry some chopped onion in butter instead of the bacon, and season with smoked paprika. Keep in mind that the amount of the carbohydrates will be higher.

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5 comments

  1. Gail Workman
    I think this dish is best cooked a lot longer than the time suggested.
  2. Gil
    This recipe ROCKS !! I love radishes and I've never cooked them before. They have the texture of a mini potato and they taste marvelous !! Put the cooked contents on your plate and 2 fried eggs (or any type of egg) on top of them ;)
  3. Gun
    Gail - I parboil the radishes for 10 minutes, and then dry them, before frying them. They will not soften enough to be enjoyable by just frying.
  4. Amanda
    This is delicious, but my radishes faded and turned everything pink. There wasn't moisture to speak of, so I'm not sure why this happened. Maybe I need to turn up the heat... I think next time I'll fry things separately and combine. :)
  5. Jeanette
    Agreed! I think I will parboil them first as well. Have been frying them for 25 minutes now. While they ave a lovely golden colour, they are still hard in the centre. Taste delicious though😊

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