Radish with butter hors d’oeuvres
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- Food & Wine
- / Radish
- / Side Dishes & Salads
- / Vegetarian
Perfect spring hors d'oeuvres.
We always go a little bit overboard when planting radishes in the Beekman Heirloom Vegetable Garden. Since they come to maturity so quickly, we tend to indulge in our urge for nearly-instant-gratification.
But unlike other vegetables, there aren’t a lot of recipes devoted to their unique sharp taste. They don’t cook into much of anything but mush and lose almost all of their flavor in the process. Perhaps most people, like us, simply enjoy eating them raw – straight from the garden.
The french may be one of the few cultures who celebrate the radish…then again, is their a foodstuff they don’t celebrate? The traditional french spring use for radishes is to slice them thinly, and layer on a sliced baguette slathered with butter and salt.
Butter?! Radishes?
Well, oui.
Butter is actually a perfect compliment to radishes. It smooths out its bite while the salt accentuates both the flavor of the radish and the butter. In fact, the combination has become one of our own spring favorites. Here’s how we present our spring radishes as hors d’oeuvres for spring evening drinks on the porch.
We begin with French Breakfast Radishes, since their elongated shape make them easier to grab with one’s fingers than the globe shape of other varieties.
Next we trim the root and leaves, and slice a small wedge, lengthwise, down the radish.
Then we fill the wedge with a knife full of butter. It’s imperative to use high quality butter, preferably European or from a local dairy. Most mass-produced butters have little-to-no taste, which can be okay for certain cooking uses, but not when it’s used as a dominant ingredient.
Coarse sea salt adds texture and flavor.
Finally, add a sprinkle of coarse sea salt on top of the butter, then serve slightly chilled. It might not be fancy, but when you’ve waited six months for garden fresh flavor, the last thing you want to do is disguise it.
Bon appetite!
Ready for champagne.
My great-grandmother used to make radish sandwich quarters (depression food). She would take a slice of white bread, slice the radish rather thin slices. Butter the bread, put a radish slice on each quarter of the bread, salt, slice the quarters and serve. She would also do similar with sweet onions. Love the taste of both! Thanks for the prep instructions!
well,
radishes are my favorite bite o'spring in Oregon,
try adding a wee bit of wasabi paste to the butter-
oh my,,,,
Hors d’oeuvres? I couldn't wait for a party, so I just made some of these and a slice of good bread for a light lunch while taking a break from gardening. Other than rhubarb, it's my first taste of the garden this year. Love them.
Combo of fresh bread, radishes, butter and salt makes me think of my grandpa and wish he was here to share my first garden with me! Now for finding the Danish slaw cabbage he used to swear by for sauerkraut!
then again, is their a foodstuff they don’t celebrate?
Your so lucky!!! We have had 80 degree weather here in Western PA for most of May and June. We didn't have much of a radish season. I'm looking forward to the fall radishes.
I know I'm a little late, but these look really yummy! I might have a few left in the garden to try these out.
My favorite is to slice them thin, add a splash of red wine vinegar and olive oil, salt & pepper. Let them sit in the fridge for about a 1/2 hour and then eat. My Dad always grew an abundance, but it was never enough. I still never get enough of these.
Thanks for your message, your website and the new tv series.
You're not late! Radishes are just coming into their own in our neck of the woods
Hmmm you mentioned Radish Soup, how about Cream of Radish Soup. I know it sounds wierd but its really great during the winter as it is a hearty soup.
Hi, Brian
We are making a mental note of that, though we doubt we'll be harvesting any radishes in the winter
Also I stuff whole fish with veggies add radishes to that too!!!!!!!!!
Another suggestion..make stuffed mushrooms
with herbs,bread,and chopped radishes for crunch instead of celery! Awesome!!!!!
Great ideas, Barbara! Keep 'em coming!
Try making radishes into a soup, using the elaves too. Delicious, delicate, nutty flavor. Boil in chicken stock with some sauteed onions and blend to make a creamy soup. Soooooo good!
Radish soup will definitely be on our menu next spring. Can't wait to give this a try
Radishes!!! I have been using radishes in a few different ways for about 10 years. They are great in stews, whole of course. I also like to slice thin and saute in butter with a splash of white wine or not.
They were delicious! We stopped at the local farm market yesterday to pick up radishes. We're having guests this weekend and guess what we'll be serving?!
The French sure do know how to celebrate don't they?! I love how they are celebrating asparagus right now and particularly how they revere the white asparagus.
Your radish hors d'oeuvres look delicious. Kenn said he loved them!