These roasted radishes with bacon taste like pirogies and the skyr is a slightly more sophisticated take on the traditional sour cream (but by no means a superior take, sour cream is equally delicious). Skyr is an Icelandic dairy product, similar to a very thick yogurt but milder and sweeter tasting than Greek yogurt. I’ve been layering it with oats, honey, and blueberries in some very twee and tiny Mason jars for portable breakfasts during the work week. When radishes are roasted in a hot oven for the better part of half an hour they become similar to crispy potatoes, with a slightly crunchier texture and the benefit of a peppery bite. If you’re like me and find that no carbohydrate is too many carbohydrates may I humbly suggest a bowl of buttered egg noodles and big bowl full of lemon drenched Swiss chard covered with generous shavings of Ricotta Salata.
roasted radishes and bacon topped with skyr and scallions:
1 lb. radishes, halved or quartered so they’re all a uniform size
3 strips of bacon, cut into thin strips
2 tsp. olive oil
3 scallions, finely snipped
A large dollop of skyr (or sour cream, or Greek yogurt)
Kosher salt and freshly cracked pepper to taste
- Preheat the oven to 375 degrees.
- Toss the radishes, bacon, and olive oil to coat on a large baking sheet. Season liberally with salt and pepper.
- Roast for 30-40 minutes, stirring the contents of the baking sheet once or twice – you want the contents to turn a beautiful deep golden brown.
- Serve piping hot, sprinkled with the sliced scallions, some additional pepper for good measure, and a dollop of skyr (or replacement of your choice).
Sunny Sunday afternoon music; a soundtrack to the sun filtering through the windows onto my navy blue couch next to a big glass of iced water, a blanket, and a book.
Real Estate – Beach Comber