Radishes

radishes

Have no doubt – I love the French. I love their food to be sure, but it’s their attitude toward life that I appreciate the most. Every July, I’m treated to a monthlong glimpse into the Parisian lifestyle as the Tour de France graces my television screen. Professional cycling and daily tours through the French countryside, and I’m in my happy place.

The French have found every way imaginable to get creative with vegetables, but it’s something as simple as butter on radishes that astounds me. It’s such a simple idea, yet genius at the same time. And admit it – when someone says “butter” do you not think of the French or at the very least the one and only Julia Child?

This is a cheap snack, delicious, and something that you can make any time of the year. Radishes grow year round, but their best in the cool early months of Spring. Preparation of radishes is also simple. Just wash them well, slice them, and serve.

I like to make a compound butter with herbs. This is also simple to prepare, and something you can make a lot of so you always have it on hand in your refrigerator. This can be used on anything – even as a topping for a grilled steak. If you’ve never had compound butter on a hot steak, you’d better put your big boy pants on. It’s otherworldly.

COMPOUND BUTTER
1/2 stick of room temperature butter
1 teaspoon green onion, sliced thin
1 teaspoon fresh thyme leaves
1 teaspoon fresh parsley, minced

Place the softened butter in a medium sized bowl. Add the herbs and stir with a whisk or a hand blender until fully blended. The finished butter should form nice soft peaks. When finished, spoon the butter into a small bowl and place in the refrigerator until firm or use it right away.

Just slice the radishes in half, spread some of the herbed compound butter on the radishes, top with a little coarse sea salt and you’re done. It’s a perfect snack or appetizer, and a little taste of France on a very small budget.