accompainments, SPRING, SUMMER, Vegetables, VegetarianAlison LambertComment

BUTTERED RADISHES ON TOAST

accompainments, SPRING, SUMMER, Vegetables, VegetarianAlison LambertComment
BUTTERED RADISHES ON TOAST
Butter1.jpg

 Butter

I sometimes get stuck on what to do with these spicy pink morsels. This recipe works well generously spooned over a juicy steak or smothered over crayfish before getting grilled.

 Serves 2-4

Ingredients

1 bunch radishes (about 8-10), cleaned, root ends trimmed

25g unsalted butter, room temperature

4 slices good quality bread (baguette, ciabatta)

1 lemon, juice

1 Tbsp extra virgin olive oil, plus extra for serving

Few sprigs fresh dill or fennel leaves

Sea salt flakes and freshly ground pepper

Method

Preheat the oven to 180C

Place the bread on a baking tray and bake until golden and crisp. Remove and cool slightly.

Grate radishes on the coarser grate edge and then squeeze out as much liquid as possible.

Mix the grated radish with the softened butter, pinch salt and cracked pepper, add lemon juice to taste and mix with 1 tablespoon of extra virgin olive oil. Mix well together to form a spreadable mixture.

Spread the mixture onto the bread or serve in a dish alongside the bread, scatter over the dill leaves and drizzle over a little more oil.