Breakfast

Radishes with Creamy Anchovy Butter

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The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there’s something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy paste adds a singular savor to the butter, but the ease of the tradition remains. It’s worth seeking out small radishes like the French Breakfast variety; if you can find only big ones, just halve them.
Ingredients:

  • 1 1/2 sticks unsalted butter, softened
  • 2 tablespoons anchovy paste
  • 1 garlic clove, chopped
  • 1/4 teaspoon fresh lemon juice, or to taste
  • 24 small radishes such as French Breakfast variety
  • or 12 regular radishes, halved

Instructions:

  1. Blend butter in a food processor with anchovy paste, garlic, and lemon juice until smooth. Season with salt. Serve as a dip for radishes.

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