Radish Scallion Butter Recipes

BUTTERY RADISHES WITH HONEY AND CHIVES

Steps:

• Trim both the root and tip ends off of the radishes and halve them lengthwise. (If any radishes are larger, quarter them to keep all the pieces at a similar size so that they cook evenly.) Add the butter and 1/2 teaspoon salt to a 2-quart baking dish. Microwave on high until the butter is melted, 30 seconds to 1 minute.
• Remove the dish from the microwave and add the radishes, gently tossing to coat. Cover tightly with plastic wrap and use a sharp paring knife to poke 6 small holes in the top. Microwave on high for 5 minutes. Carefully uncover and give the radishes a stir. Cover again and microwave on high until the radishes are tender, about 5 additional minutes. Carefully uncover and stir the chives and honey into the radishes. Scoop the radishes into a serving bowl and pour any remaining butter over the top. Sprinkle with the pepitas and serve immediately.

RADISH AND SCALLION SMORREBROD

Steps:

• Wash the radishes and cut them into fairly thin slices. Cut the scallions into the thinnest rounds possible, including a good deal of the green tops. Spread 1 teaspoon butter on each bread half. Top each slice of bread with two long rows of radish slices. Scatter the frizzle of cut scallions over the radishes, dividing them equally among the 12 smorrebrod. Top with freshly ground black pepper.;

SCALLION BUTTER

Steps:

• Mix all ingredients, keeping warm.
• Use some for basting while grilling the lobster or seafood of choice.
• Use the remainder as a dipping sauce, served with the lobster or seafood of choice.

BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING

Steps:

• Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
• Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.

RADISHES AND SCALLIONS

Steps:

• In a non-stick skillet cook the radishes and the scallions in the butter over moderate heat for 3 to 5 minutes, or until the radishes are tender. Remove the skillet from the heat and stir in the parsley, the zest, and salt and pepper to taste.

RADISH SANDWICHES WITH BUTTER AND SALT

Steps:

• Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
• Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.

RADISH CANAPES WITH BLACK-OLIVE BUTTER

Steps:

• Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.

ROASTED RADISH CROSTINI

Steps:

• Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters.
• Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. (You can also roast them in the oven at 400 degrees for 10 to 20 minutes.)
• In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes.
• Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.