Essential Omnivore

Radishes with Butter

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radishanchovybutter

Last year, harvesting radishes on the farm was an experience not easily forgotten–the spicy roots pop out of the dirt with ease, while their prickly greens keep you and your nimble fingers on the alert. This year, riffling through magazines and books at the family cabin I found an old and weathered Gourmet magazine. All else stopped–I couldn’t hear the birds chirping, the gentle laps of the lake on sun-warmed rocks; no, it all went on mute. Gourmet reinforced my love for the beauty of food, the hearty rituals, the gathering of loved ones, the misty or bright landscapes of faraway lands, butchers who sing and islands for bees. The romance of mealtime. That loving food does not mean rejection or exclusion. That there is beauty in more than you can imagine. That radishes, butter and one select ingredient can get it right.

Radishes with Anchovy Butter
Adapted from Gourmet Magazine, 2009

1 stick (1/4 pound) unsalted sweet cream butter, at room temperature
1 tablespoon anchovy paste (or 4 anchovy fillets from a tin)
1 small garlic clove, minced and mashed against the cutting board
1/4 teaspoon lemon juice
1 bunch breakfast radishes (small to medium radishes), washed and tails snipped off

Mix softened butter, anchovy paste, garlic paste and lemon juice in a small bowl. Serve alongside the radishes, which have been chopped, sliced or left whole as you prefer. Serves 4-6.

2 Comments

  1. oh my goodness! this sounds so good….

    Sadly I don’t have any radishes in the garden this year (I was working too many hours in the spring to get any planted or even to get the garden prepared).
    But I do have some that I bought at the farmers market.

    Am drooling at the thought of the salty anchovy butter along side the crisp fresh, peppery radishes!

    • Yay! It’s a fun recipe because once you have the radishes, all the other ingredients are often just hanging around the kitchen, waiting to be used!

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