I recently had a biiiig party and the first thing I served was buttered radishes. I was actually sort of surprised by how much people loved them, I thought it was just a quirky thing that I liked a lot and wanted to add a whimsical touch to the dinner. But the truth is that buttered radishes are so simple yet so exotic. The peppery fresh flavor combined with that crunchy texture makes them rather addictive. And then you can slather them with soft sweet butter and a sprinkling of sea salt.
I also have another method that I like a lot that involves melting the butter, dipping the radishes and letting them cool the way you would with strawberries dipped in chocolate. Try this recipe below and serve them at your next dinner party! And be sure to report back and tell me what you think.
Buttered Radishes:
Radishes are one of the simplest and most rewarding vegetables to grow for a beginning gardener. Simple spicy radish with a dollop of high-quality soft butter and a sprinkling of salt is an equally satisfying and simple way to enjoy them. Make this recipe in advance for a gathering with a bunch of multicolored heirloom radishes. Spice them up with your favorite herbs and seasonings like saffron, curry, and fennel seeds.
“Buttered Radishes”
Ingredients
- 4 tablespoons ½ stick cold unsalted butter
- 1 bunch 12 to 15 pieces radishes, washed and stems trimmed down to 2 inches
- Coarse sea salt to taste
- Saffron threads or ground saffron optional
Instructions
- Place the butter in a small ramekin or glass bowl and microwave on high for 10 seconds. Check it by stirring with a spoon to see if it is the consistency that you want: opaque and creamy, thin but not clear, like melted chocolate. If it is not there, repeat for 10 seconds more, and then check again. Repeat until the butter is barely melted and stirring it with a spoon melts any last lumps. (If you take it too far, walk away and let it cool.)
- Dip each radish into the butter, give it a shake, and dip it again. Lay it on a plate and repeat with the remaining radishes.
- Sprinkle the radishes with the salt and saffron, and refrigerate for 30 minutes. The butter will harden and the seasonings will stay stuck to the surface of the radish.
- Serve as party appetizers or an afternoon snack.
