Why do people put butter on radishes?

The idea behind buttering radishes is not dissimilar to that of having butter with Roquefort cheese – the butter tones down the strong flavors . It's a little trick the French play to bring foods into balance and it works. And it works even if your radishes are mild and almost sweet, as mine were.

Why do you salt radishes?

The peppery, fiery radishes are tamed by the swipe through the cool, creamy butter, and then the flavors of both are brought out by the salt . The radishes are so cold and crunchy and spicy, and they have a mildly sulfuric note. The butter is unexpectedly sweet in contrast.

How do the French eat radishes and butter?

Simple and elegant, radish and butter is a popular French snack you'll be making on the regular! For this homemade radish snack recipe, you can serve the radishes sliced and topped with the butter and salt, or leave them whole and serve the butter and salt to the side for dipping . Fresh and delicious either way!

Should you eat the skin on radishes?

Radishes do not have to be peeled ; just wash and cut off the tops and root ends. You can use them sliced, diced, shredded, or whole.

What is the healthiest way to eat radishes?

They're best eaten raw, and can be easily sliced into salads and sandwiches, or enjoyed whole and dipped into houmous for a healthy snack . The young leaves are delicious in salads or cooked in the same way as spinach.

Why do Mexicans eat radishes with their food?

Radishes add a refreshing, crunchy contrast to dense, savory dishes ; for that reason, they're used as a garnish in many Mexican dishes. You can find them raw and thinly sliced on top of enchiladas, tacos, and pozole. They also add a beautiful pop of color to these dishes.

Why do Koreans eat radish with every meal?

With a unique tangy flavor, pickled daikon radish adds complexity, texture, and a nutritional boost to any meal. Danmuji is easy to make and great to have in the fridge to elevate a plate or simply eat it on its own. Daikon radish is actually well-known for being a nutritional root vegetable.

Why do people put butter on vegetables?

Butter is best for sautéing vegetables because it has a low smoking point and adds an incomparable rich, nutty flavor .

What does butter do for vegetables?

1. **Flavor Enhancement:** Butter adds a rich, savory flavor to vegetables, enhancing their taste and making them more enjoyable . 2. **Texture Improvement:** Butter can contribute to a smoother and silkier texture, especially when sautéing or pan-frying vegetables.

How do you perk up radishes?

To revive root vegetables such as beets, carrots, potatoes, and radishes, or limp celery, asparagus or broccoli, simply trim the ends and soak the veggies in a glass bowl or mason jar of ice cold water for a few hours or overnight and the veggies will rehydrate and be crisp again.

What is the best way to eat radish?

Cute, crunchy and peppery, radishes are a pretty addition to any plate. They're best eaten raw, and can be easily sliced into salads and sandwiches, or enjoyed whole and dipped into houmous for a healthy snack . The young leaves are delicious in salads or cooked in the same way as spinach.

Alex Raij's Radishes with Vanilla Butter & Salt, 2 Ways Recipe on Food52 (2024)

5 Ingredients or Fewer

by: Genius Recipes

July17,2018

4 Ratings

Alex Raij's Radishes with Vanilla Butter & Salt, 2 Ways Recipe on Food52 (1)

Prep time 1 hour
Serves 8 to 10

Jump to Recipe

Author Notes

“What’s important is the temperature of the butter,” Raij says. “It should be plastic and cold.” Raij was initially inspired by a snack at Roscioli delicatessen in Rome that combined salty Spanish anchovies with curls of cold vanilla butter. “I was so enchanted with it, I came home and put it on everything now,” Raij said. Her take on Roscioli’s dish, a deliberately plain cracker with a thin tube of vanilla butter and a very good-quality Spanish anchovy, has been on the menu at her NYC restaurant El Quinto Pino ever since, and she riffs on it often for parties, big and small. Adapted from Alex Raij and El Quinto Pino restaurant. To see the full story, head here. —Genius Recipes

Test Kitchen-Approved

What You'll Need

Watch This Recipe

Alex Raij's Radishes with Vanilla Butter & Salt, 2Ways

Ingredients

4 tablespoonsunsalted butter, softened
1 whole vanilla bean (or 2 teaspoons vanilla paste, Raij’s preference)
¹/₂ teaspoonsuperfine sugar, or to taste (omit if using vanilla paste, which is slightly sweetened)
Flaky salt, like Maldon or fleur de sel
1 to 2 bunches small radishes (with pretty fresh tops, if serving with tops in option 1)

Directions

Scrape the butter into a medium bowl. Slice the vanilla bean in half lengthwise with a paring knife, then use the back of the knife to scrape out the caviar (a.k.a. the seeds) from the vanilla bean. Scrape the beans onto the soft butter and add the sugar and a large pinch of salt. Stir well to combine.
Serving option 1 (more casual): Cover the vanilla butter in a small serving bowl and chill until you’re ready to serve, then take out of the fridge about 20 minutes before serving, so the butter is still cold but spreadable.
Scrub the radishes and wash the leaves well. Chill well in the fridge or a bowl of ice water. Serve the radishes, tops and all, with the small bowl of vanilla butter and another small dish of flaky salt. Dip the radishes in butter and sprinkle with salt as you go (or lightly dip the buttered radish into the dish of salt).
Serving option 2 (fancier): Form the vanilla butter into a log to chill: Lay out a piece of plastic wrap, scrape the butter onto it in a long, log-ish shape, then wrap tightly and roll until you have a round tube an inch or two in diameter. Chill until very firm, about an hour.
Scrub your radishes and thinly slice them on a mandoline. Keep in a bowl of ice water if making ahead, then briefly drain on a clean kitchen towel before serving. When ready to serve, slice the butter into thin rounds and lay on crackers, then top with a few slices of radish and a sprinkle of flaky salt. Serve while still cold. Save any extra vanilla butter for toast or smearing on sandwiches tomorrow.

Tags:

Condiment/Spread
Dip
American
Butter
Radish
Vanilla
Bean
No-Cook
Quick and Easy
5 Ingredients or Fewer
Make Ahead
Serves a Crowd

See what other Food52ers are saying.

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Kristen Miglore
Kristin
Joan Norton

Recipe by: Genius Recipes

Popular on Food52

17 Reviews

Kristin January 12, 2019

Hi, I did try adding vanilla extract to the melted cooled butter, but before I added it I went ahead and took it to the brown butter stage because I couldn’t resist. I wish I hadn’t. The brown butter, with the vanilla and sugar made it taste more like something you would want to bake with, or maybe put on toast in the morning, rather than swipe on radishes. My radishes were really mild, but maybe with some more assertive, spicy radishes it would work. After I put the butter back in the fridge to resolidify the vanilla did separate, but I just worked it back in with a fork and it hasn’t separated after a full week.

Kristen M. January 13, 2019

Thanks for reporting back—very helpful!

Kristin January 2, 2019

Also, just found your post about adding the extract to a simple syrup in order to blend. Still would like to know if you’ve ever tried adding a liquid to melted butter.

Kristen M. January 5, 2019

I haven't! That's a great idea. I would add it when the melted butter is a bit cooled to keep as much of the vanilla's delicate flavors intact as possible.

Kristin December 26, 2018

What about using vanilla extract? If so how much?

Kristen M. January 2, 2019

Hi Kristin, I haven't tried it myself, but in my experience, getting a liquid flavoring to mix into butter isn't easy. A good alternative is vanilla paste, which mixes in easily and is a chef and pastry chef favorite (and an inexpensive option compared to the vanilla bean, since you can keep the rest of the bottle to use in any baking recipe that calls for vanilla extract). If you can't find it near you, it's easy to order online.

Kristin January 2, 2019

Just a thought, have you ever tried adding liquid to melted butter and then refrigerating it to solidify? Might work? I am super intrigued.