Radish Butter Food
RADISH BUTTER
Time 5m
Number Of Ingredients 3
Steps:
- Trim leaves and root strand off of radishes, then wash and dry the radish bulbs.
- Place radish bulbs in a food processor and pulse until very finely chopped.
- Add the butter and pulse until smooth.
- Mix in salt and pepper to taste, or spread on bread and sprinkle individual servings with salt and pepper.
- Serve at room temperature. Can be kept covered at room temperature for three days.
Nutrition Facts : Calories 1 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 296 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
RADISHES WITH BUTTER AND SALT
Steps:
- Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
- Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
RADISHES WITH SMOKED BUTTER
Provided by Molly Yeh
Categories side-dish
Time 2h
Yield about 1/2 cup butter
Number Of Ingredients 3
Steps:
- Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
- Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
- To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
- Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.
RADISH BUTTER
Steps:
- Trim, wash, and dry radishes,
- Dice radishes until finely chopped-a food processor makes this super easy.
- Add the butter and mix/pulse until smooth. Season with salt and pepper to taste. Serve at room temperature.
RADISH BUTTER ON TOASTED BAGUETTE
This compound butter packed with crunchy, peppery grated radishes is delicious spread on toasted baguette in this appetizer reminiscent of the classic French snack.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.
- Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread radish mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve.
RADISHES WITH SWEET BUTTER AND KOSHER SALT
As is always the case with such a simple idea, success is in the quality of the ingredients. Cull any overgrown, cottony, spongy radishes, and keep the good ones fresh with ice and clean kitchen towels. Keep your butter at the perfect temperature, and be graceful on the plate, please.
Provided by Gabrielle Hamilton
Time 5m
Yield Serves 4
Number Of Ingredients 3
Steps:
- Divide the radishes among small plates.
- Neatly cut the butter into 4 small portions, and set on plates.
- Pile a small amount of salt on each plate.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
QUEEN VICTORIA'S RADISH SANDWICH
Lovely little open-faced fresh radish sandwiches on French bread or sourdough, with cream cheese and herbs. Slightly adapted from Rose Tea Cottage.
Provided by BecR2400
Categories Lunch/Snacks
Time 15m
Yield 8 Open-Faced Radish Sandwiches, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first six ingredients in a bowl.
- Spread the butter and cream cheese mixture on bread slices.
- Arrange sliced radishes on top.
- Sprinkle the snipped chives on top and enjoy.
Nutrition Facts : Calories 306.1, Fat 13.9, SaturatedFat 8.3, Cholesterol 34.5, Sodium 371.4, Carbohydrate 37.6, Fiber 1.8, Sugar 2.4, Protein 8.5
BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING
When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
- Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.
SIMPLY FRENCH! RADISHES WITH BUTTER AND FLEUR DE SEL
A classic French way of serving radishes, simple and yet so good; crunchy radishes are simply served with fresh butter and sea salt. I like to serve mine with Fleur de Sel, which is the caviar of French sea salts. You will be offered this in most French homes as an aperitif snack or as an appetiser before a meal. All that is needed is some traditional French bread to accompany it for a light lunch or supper dish. Table salt is fine if you cannot source Fleur de Sel or a good sea salt. (Information on Fleur de Sel: Many consider fleur de sel, which means "flower of salt" in French, the finest type of sea salt available. Its price reflects its high quality, as it costs about 10 times more than your average sea salt and 100 times more than table salt. The delicacy with which it is hand-harvested accounts for much of the expense. Fleur de sel floats on the surface of shallow salt water marshes and is scraped off with a special rake called a lousse à de fleur. The raking must be done carefully by hand to prevent mixing the fleur de sel with the coarse gray salt beneath it. France harvests most of the world's fleur de sel, with the town of Guérande possibly being the most famous producer. Fleur de sel has a higher mineral content than table salt, a natural greyish hue, a moist texture and a violet-like fragrance. Sprinkle it on food before serving to enliven flavours.)
Provided by French Tart
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash and gently dry your radishes. Snip the leaves off, or leave them on if they are very fresh.
- Serve the radishes with slightly softened butter and a bowl of fleur de sel sea salt or table salt.
- If you wish to serve this as a light supper or luncheon dish, serve with crusty bread.
Nutrition Facts :
BROWN BUTTER BASTED RADISHES
This often overlooked salad vegetable, that has the crunch and taste of turnips, has a natural affinity with rich, melted butter
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 3
Steps:
- Put half the butter in a heavy-based frying pan that will fit all the radishes snugly. Heat the butter until it's just foaming and starting to turn a nut-brown, then add the radishes and turn to coat in the butter.
- Fry the radishes, turning them every few mins and adding small knobs of the remaining butter as they cook, for 10 mins until they're glazed and have softened and wrinkled. Turn the heat up to maximum, add the lemon juice, let it sizzle for 1 min, then remove the pan from the heat. Season with sea salt and serve.
Nutrition Facts : Calories 176 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
RADISH SANDWICHES WITH BUTTER AND SALT
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, sandwiches, main course
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
- Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram
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