Radishes are one of the first spring garden foods, as they mature quickly and can be planted as soon as the soil can be worked. We think they are absolutely beautiful, but the flavour leaves a bit to be desired by many. Enter butter. Radish and butter are a match made in heaven. Just think of afternoon tea sandwiches. The salty, creaminess from the butter goes perfectly with the crisp crunch of the radish.
Note that radishes are best when they're crisp and cold from the fridge, so don't let them warm up too much before enjoying. We used flavoured butter in the image above, mixing in some fresh herbs (chervil in this case) to the butter before applying to the radish. This is optional! Plain butter and radish are a perfect match, but if you want to try something new, you could always mix in chopped basil, chive flowers, anchovy, black olives, fresh chives... get creative! Or don't.
Radishes with Butter
1/4 cup salted butter, at room temperature
1-2 Tbsp minced herbs - optional
1 bunch radishes, chilled and rinsed clean
To make flavoured butter, simply mix the butter with the finely chopped herbs or other addition.
Remove the radish greens from each bulb, then halve them.
Using a knife or a pastry bag fitted with a tip, pipe a small amount of butter in the center of each half.