Radishes And Peanut Butter Recipes

RADISHES WITH SWEET BUTTER AND KOSHER SALT

Radishes With Sweet Butter and Kosher Salt image

As is always the case with such a simple idea, success is in the quality of the ingredients. Cull any overgrown, cottony, spongy radishes, and keep the good ones fresh with ice and clean kitchen towels. Keep your butter at the perfect temperature, and be graceful on the plate, please.

Provided by Gabrielle Hamilton

Time 5m

Yield Serves 4

Number Of Ingredients 3

Ingredients

1 bunch red-globe or French-breakfast radishes, well washed to remove any sand, but left whole with a few stems intact
4 tablespoons excellent unsalted butter, waxy and cool but not cold
1 tablespoon excellent coarse kosher salt

Steps:

Divide the radishes among small plates.
Neatly cut the butter into 4 small portions, and set on plates.
Pile a small amount of salt on each plate.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 3 grams, Carbohydrate 1 gram, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

BUTTER-STEWED RADISHES

Butter-Stewed Radishes image

Though we think of them as part of a crisp raw crudité platter, radishes are delicious cooked. Cooked radishes taste like young turnips, which makes sense, since they are related botanically. Simple to cook, they should be quickly simmered in a small amount of water with a knob of good butter and a little salt. Red radishes turn a dainty pink.

Provided by David Tanis

Categories dinner, easy, lunch, quick, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds red radishes, about 3 bunches
Salt and pepper
6 tablespoons butter (3/4 stick)
3 tablespoons dill or parsley, freshly chopped

Steps:

Trim the tops from the radishes, leaving 1/4 inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 301 milligrams, Sugar 2 grams, TransFat 0 grams

RADISHES AND PEANUT BUTTER

Radishes and Peanut Butter image

The French have long tamed the sharp bite of radishes by pairing them with cool, creamy butter. We've given that classic hors d'oeuvre a boost of all-American flavor (and protein, too).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 4

Ingredients

Mild radishes, such as cherry belle
Peanut butter
Softened unsalted butter
Flaky sea salt

Steps:

Dip radishes in a blend of two parts peanut butter and one part softened unsalted butter, then sprinkle with flaky sea salt. It's crisp, velvety, salty, smooth satisfaction.

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