Photo by Mette Nielsen
Perky red, peppery, crunchy and utterly delectable, radishes add spice and snap to spring meals.
It's early yet, but with the warming weather, we should soon see those pretty French Breakfast radishes with white tips as well as the big, marble-like bulbs. Members of the mustard family, radishes grow quickly from seed, about 4 to 6 weeks. So plant them now.
The best way to eat radishes? Sliced thin and layered on top of pumpernickel smeared thickly with cultured butter and finished with a sprinkle of coarse salt. Ignore suggests of cooking radishes, they turn limp and loose their crisp, spicy bite with heat.
Radish butter makes a fabulous spread for crostini and sandwiches and a pretty addition to the bread plate. Make it ahead, it will keep, covered in the fridge about a week. Let it soften a little before serving.
Makes about 3/4 cup
1 stick unsalted cultured butter, softened
1/2 cup finely chopped radishes
1 tablespoon chopped parsley
Salt and freshly ground black pepper to taste
In a small bowl, work all of the ingredients together. Store in a covered container in the refrigerator about a week. Allow to come to room temperature before serving.