Fresh Radishes With 3 Compound Butters Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Editorial Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated August 29, 2018
20170712-compound-butter-radishes-vicky-wasik-5.jpg
Vicky Wasik

Fresh radishes dipped in butter and sprinkled with salt is a classic French preparation that's incredibly easy to recreate at home. The spicy, crisp, and juicy radishes are at perfect odds with sweet, creamy, fatty butter, producing one of those elemental combinations that's nearly impossible to improve upon. But that doesn't mean you can't play around with flavor. These three compound butters stick to the classic combo while introducing new ingredients to spice things up.

Recipe Details

Fresh Radishes With 3 Compound Butters Recipe

Active 10 mins
Total 10 mins
Serves 4 servings

Ingredients

  • For the Ginger-Curry Butter:
  • 1/4 cup (60ml) crème fraîche
  • 1/4 to 1/2 teaspoon freshly grated peeled ginger
  • 1/4 to 1/2 teaspoon curry powder
  • 3 tablespoons (45g) softened unsalted butter
  • Kosher salt
  • For the Miso-Soy Butter:
  • 2 tablespoons (30ml) crème fraiche
  • 1 tablespoon (15ml) miso paste
  • 1/2 tablespoon (7ml) soy sauce
  • 3 tablespoons (45g) softened unsalted butter
  • Kosher salt
  • For the Fresh Herb Butter:
  • 1/4 cup crème fraîche (60ml)
  • 2 tablespoons minced mixed fresh tender herbs, such as flat-leaf parsley, tarragon, dill, mint, basil, and chives
  • 3 tablespoons (45g) softened unsalted butter
  • Kosher salt
  • 1 large bunch fresh radishes, greens removed and radishes cut into wedges

Directions

  1. For the Ginger-Curry Butter: In a small bowl, stir together crème fraîche, ginger, and curry powder until thoroughly combined. Using a silicone spatula, fold in the butter until well mixed. Season with salt.

  2. For the Miso-Soy Butter: In a small bowl, stir together crème fraîche, miso, and soy sauce until thoroughly combined. Using a silicone spatula, fold in the butter until well mixed. Season lightly with salt, if needed.

  3. For the Fresh Herb Butter: In a small bowl, stir together crème fraîche and herbs until thoroughly combined. Using a silicone spatula, fold in the butter until well mixed. Season with salt.

  4. If compound butters are too soft after mixing, refrigerate until slighly more firm but still spreadable, 5-10 minutes. Serve butters with crisp fresh radishes.

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