© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
Radishes dipped with softened butter and sprinkled with sea salt is a classic low-carb snack in French cuisine. The secret to this French canapé is in the quality ingredients. So use the best unsalted butter, fresh, mild radishes (I used tri-coloured radishes) and sea salt, like fleur de sel or herb/spiced salt. I used kala namak black rock salt because I love it. The butter really works to tame the pungency and peppery flavour of the radishes and, of course, a little salt simply enhances the flavour.
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- Wash and clean the radishes thoroughly, leaving a little green. Pat the radishes until thoroughly dry – the dryer the better as the butter won’t stick to water.
- In a bowl placed over a pot of simmering water, gently melt half of the butter. Remove the bowl from the heat. Add the remaining butter and whisk until thick and creamy. The butter should have a silky, thick consistency, like a thick sauce, not liquid.
- When it reaches this point, dip the radishes in the butter, gently shaking off the excess, and place the radishes on a sheet of wax paper. While the butter is still soft, sprinkle the radishes with a little salt. Set aside in a cool spot until the butter has set, about 15 minutes. You can place the radishes in the fridge, covered with plastic wrap, for 10 minutes until butter has set.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
...a gorgeous wreath!
ReplyDeleteWOW, I can't have butter but those sure look great!
ReplyDeleteVery exotic, and mildly strange, but you found such beautiful radishes. I haven't seen them in a long time due to the heat that killed everything. I am surprised that I still manage to find spring onions in the shop, but no chard nor spinach, sadly this summer.
ReplyDeleteYummy, Kerry Gold butter is the best!
ReplyDeleteJenna from the Painted Apron
This is delightful and we love radishes here. Beautiful presentation, thank you Angie!
ReplyDeleteYum
ReplyDeleteThat’s exactly how I eat my radishes! Beautiful photos.
ReplyDeleteLooks fantastic and delicious.
ReplyDeleteLet me know if you make the sweet rice cake from my blog.
I took the rice cake to a friend's house and they loved.
I had no idea butter and radishes were a 'thing'! I just saw a post on FB where a French woman cut a triangle out of her radish (one of those long, fingerlike radishes) and fill the crevice with butter! Your version looks more distinguished. Now I am dying to try radishes with butter!
ReplyDeleteWhat a wonderful idea! It looks so obvious now that I see it!
ReplyDeleteI didn't know Butter-dipped radishes is a real thing - at least I never would have thought of this combination. They sound intriguing and look pretty!
ReplyDeleteilove your method for melting the butter! That is brilliant. I’ve always had trouble getting my butter to stay on radishes… I now have your solution! David (C&L)
ReplyDeleteGracias por la receta. Te mando un beso.
ReplyDeleteI'm not familiar with this appetizer, but it sounds intrigueing.
ReplyDeleteLooking great Angie, just love radishes. Saw some at the supermarket this morning and it's winter!
ReplyDeleteI haven’t eaten a radish in years, I am obviously overdue so when I visit the store today I will buy some.
ReplyDeleteHi Angie, It's not green so this is a vegetable offering that I can actually eat...and I do like radishes. Take Care, Big Daddy Dave
ReplyDeleteI love radishes and will have to try this recipe.
ReplyDeleteI'm not a big radish fan, but I'm curious how the butter might mellow the sharpness of the taste. That's an interesting combo.
ReplyDeleteUniquely interesting! Looks almost like dipped in white chocolate :p
ReplyDeleteAngie, I've always meant to try this classic way with radishes but have never done it. I think you've just given me the push I needed!
ReplyDeleteOooh, it looks almost too pretty to eat! What a wonderful way to prepare radishes!
ReplyDeleteJulia x
https://www.thevelvetrunway.com/
This looks fun and pretty
ReplyDelete