Radishes with Creamy Anchovy Butter |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
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 |
Directions:
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.
2. Cooks' notes: Anchovy butter can be made 1 day ahead and chilled. Let soften before serving. Radishes can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with a paper towel.
|
|