I think radishes are absolutely gorgeous and I love it when they start to appear at the farmers market. Beautiful red and pink and pale purple Easter egg radishes, long ombre breakfast radishes, simply orbs of bright red. But to be honest, I’ve never really known what to do with them besides slice them for a salad. I’ve been so tempted by their beauty that I searched out recipes and ideas, and I’ve tried some with nice results, though I truly think the simple, French way of serving radishes with very good butter, flaky salt and soft baguettes is the best. It is that type simply stunning presentation you see in magazine spreads that I always aspire to reproducing. The beauty of the radishes does most of the work. And I find people are always excited or intrigued. Just to spark things up a little, I whipped up this browned butter spread
Use a good European-style butter for the best flavor, there is so little to this dish that you want to make every ingredient count. I think this is charming with pink Himalayan salt, or really striking with black salt, but crunchy flaky white salt, such as Maldon, is perfect. Any type of radish works, and you can slice them to drape over baguette slices slathered with the butter, or leave them whole for swiping through the spread and eating out of hand. The browned butter spread is good on just about anything!
- 1 cup (2 sticks) of unsalted butter, softened
- ½ teaspoon flaky salt, pink, black or white
- Cut one stick of the butter into small pieces and place in a small saucepan (light colored or stainless is best so you can see the butter as it browns). Heat over medium high heat, watching constantly, until the butter is melted. It will start to spit and hiss, then you will see brown speckles appear. Stir the butter to distribute the browned bits, and as soon as the butter has an even brown color and a nice nutty smell, pour it into a measuring jug. Leave to cool, but not solidify.
- When the browned butter has cooled, place the remaining stick of softened butter in the bowl of a stand mixer. Beat the loosen up the butter, scraping down the sides of the bowl. With the motor running, drizzle in the browned butter, leaving the brown bits at the bottom of the measuring jug. Scrape down the sides of the bowl a few times. Add the salt and beat until well blended. Scrape the butter into a bowl, cover and refrigerate for a few hours (or up to three days) to allow the flavors to meld. Return to room temperature before serving.
- Serve with radishes and sliced baguettes.