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Epicurious
Gourmet

Radishes with Creamy Anchovy Butter

By Ruth Cousineau

3.1

(8)

This image may contain Plant Vegetable Food Radish Ice Cream Creme Dessert Cream Animal and Fish

The French custom of serving radishes with sweet butter and sea salt is a lesson in simplicity; there's something so satisfying about a lick of creamy butter against the snap of peppery radish. Here, anchovy paste adds a singular savor to the butter, but the ease of the tradition remains. It's worth seeking out small radishes like the French Breakfast variety; if you can find only big ones, just halve them.

Cooks' notes:

•Anchovy butter can be made 1 day ahead and chilled. Let soften before serving.
•Radishes can be washed and trimmed 1 day ahead and chilled in a sealable bag lined with a paper towel.

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