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Gourmet

Radishes with Creamy Anchovy Butter

By Ruth Cousineau

3.1

(8)

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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.

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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