Radish With Homemade Lemon Herb Butter
I am often at a loss as to what to do with radishes–after soups, salads, and pickles, any extra ones seem more like a peppery curse than they do a boon. But I got a bag of them in this week’s Misfit Market box and wanted to try out something simple and delicious with them. The French apparently serve them with just butter and some sea salt, but since I tend to go overboard with everything I do, I decided a bright lemon herb butter, made with generous amounts of lemon zest, would pair perfectly with the crunchy, round bites of itty bitty radishes. It was a good choice, because I ended up eating almost all of it while surfing the internet. I still can’t decide if it was healthy or not–oh well!
Homemade butter is super easy to make, rich and creamy, but you can whip in minced zest and herbs into softened store bought butter too.
Ingredients
- 1 – 2 dozen baby radishes
- Large flake salt, like sea salt or Pink Himalayan
- 1 quart heavy whipping cream
- 2 tablespoons lemon zest, minced
- 1/2 teaspoon fresh rosemary
- 1 teaspoon salt
- 1 clove garlic
- 1/2 teaspoon cracked black pepper
- Place 1 quart heavy whipping cream into a blender with garlic, rosemary, salt, and cracked black pepper. Blend until cream has solidified into desired butter consistency. If you blend until the buttermilk has separated, you can use the buttermilk for something else. Remove from blender and combine with minced lemon zest.
- Serve with baby radishes and sea/pink Himalayan salt for dipping.