Radishes split down the middle and stuffed with salted butter was our most memorable culinary delight from the first vacation we took together to the south of France. Sorrel is around in the spring and has a tart, lemony taste – although it can vary from mild to very tart. If you can’t find Sorrel in your Farmers Market, just add a little lemon zest.
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 tablespoons minced shallot
- 1 cup packed sorrel leaves, coarsely chopped
- 2 teaspoons fresh lemon juice
- 1⁄4 teaspoon coarse (kosher) salt
- 2 bunches radishes
- Prep Time: 10m
- Cook Time: 10m
In a large skillet, melt 1 tablespoon of the butter over low heat. Add the shallot and cook for 2 to 3 minutes, or until tender. Add the sorrel and cook for 3 to 4 minutes, or until the sorrel is very tender. Transfer to a bowl and let cook to room temperature.
Add the remaining 7 tablespoons of room-temperature butter to the sorrel mixture along with the lemon juice and salt. Mash to combine.
Arrange the radishes in a bowl and serve the sorrel butter on the side.
This recipe can be found in the Spring chapter of our Beekman 1802 Heirloom Vegetable Cookbook.