Radis au beurre are often seen as breakfast radishes. These radishes which appear in springtime, have a lovely candy cane color palette and, if you clean them well, make for a striking presentation when you put them out in a big white bowl. Leave the leaves on as a handy holding point.
Serve them simply, as the French do, with softened butter and coarse French sea salt. These are longer, milder radishes, compared to the hotter, round varieties. This makes a stylish hors d’oeuvre or canapes with aperitifs.
The butter acts as a fatty foil to the bracing heat of the raw radish, and the salt adds electricity.
- 20 long radishes
- ramekins of butter, preferably beurre demi-sel de Bretagne
- Fleur de sel French sea salt
I bought these seeds from Amazon: French Breakfast Radish Seeds – Raphanus Sativus – 3 Grams – Approx 300 Gardening Seeds – Vegetable Garden Seed
Leave A Comment
You must be logged in to post a comment.