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Gourmet

Radishes with Creamy Anchovy Butter

By Ruth Cousineau

3.1

(8)

This image may contain Plant Vegetable Food Radish Ice Cream Creme Dessert Cream Animal and Fish

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.

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.

Recipe information

  • Total Time

    20 min

  • Yield

    Makes 8 (hors d’oeuvre) servings

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

Preparation

  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.

TagsFrenchEuropeanRadishRoot VegetableVegetableAnchovyFishSeafoodStarterSnackDinnerGluten FreeNut FreeKeto30 Minutes or Less5 Ingredients or FewerQuickEasyMake AheadNo-CookFood ProcessorGourmet

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