Famously, the French rarely snack. But when they do, you’d better believe they do it right! While crusty bread and cheese might be the first thing that comes to mind, this simple dish of fresh radishes and good butter might be an even more iconic bite. No need to head to a Parisian cafe for this elegant combo: Pick up a bunch of peppery, snappy radishes (we like the breakfast radishes from Knee High Farm in Pottstown, PA and the standard radishes from Roots to River Farm in New Hope, PA) and scoop up some butter, preferably local and cultured.
Cultured butter is different from the standard stuff in that it’s made from cream that is cultured with active bacteria, kind of like yogurt. Due to this fermentation, it’s got a bright, tangy flavor that is so nice against the watery, spicy crunch of raw veg. Valley Milkhouse in Oley, PA makes some of the best we’ve had with grass-fed cream; the stuff from Swiss Villa in Wrightsville is a good option, too. This herb-spiked butter (“compound butter,” if you want to get cheffy about it) is a dream with radishes, and can do double duty with grilled veggies and meats and shellfish, like clams or roasted oysters, or just slathered on some baguette.
Radishes with Herbed Butter
|Prep Time||Cook Time||Total Time|
|10 min||0 min||10 min|
- 1/2 cup unsalted PA butter (cultured, if possible), room temperature
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh dill, minced
- 1 tablespoon fresh basil, minced
- 1 tablespoon fresh chives, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lemon
- 4 bunches PA radishes with tops, washed and dried
- Flake salt for garnish (optional)
- Using a rubber spatula, in a small mixing bowl combine butter, herbs, salt and lemon juice until well mixed. Spread butter mixture in thick layer over serving plate and arrange radishes around edge. Top with flake salt, if using. To eat, grab radish greens and drag radish through butter and enjoy! Any extra herbed butter can be used for steak, bread, pasta and more!
- Recipe and photos: Dish Works