Buttered Radishes

Buttered Radishes
  1. A large bunch of radishes, tops removed, rinsed and retained (can combine red radishes with the icicle radish for more color)
  2. ¼ cup softened (not melted), unsalted butter
  3. 2 Tablespoons minced shallot
  4. 2 Tablespoons finely chopped fresh chives*
  5. 2 teaspoons finely chopped rosemary*
  6. 2 teaspoons chopped fresh thyme*
  7. 1 teaspoon kosher salt
  8. 1 garlic clove, minced
  9. (*any combination of fresh herbs is fine. This herb butter will keep for months in the refrigerator or roll into a tube shape, wrap in waxed paper and freeze for future use – makes a great hostess gift for a summer party!)
  10. Thin white bread, crusts removed or French bread sliced and toasted slightly.
  1. Combine butter, shallots, chives, rosemary, thyme, salt, and garlic in a small bowl and stir well. Rough chop radish tops and set aside for garnish. Slice radishes into small half moons. Spread bread with butter, add radishes and garnish with radish greens. Serve room temperature
  1. The slender Icicle radish delivers a rich spicy flavor. Usually about five to six inches in length, the pure white flesh is milder than the common red radish. Consistent in flavor, the texture is extra crisp. Diced, sliced or slivered, raw icicle radishes add crispy texture to salads and relishes.
  2. If you’ve never roasted radishes before, you are missing out. Toss radishes with a bit of olive oil and sprinkle with salt. Roast on a sheet pan at 425 degrees for about 15-20 minutes. Delicious!
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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