This is another non-recipe recipe that my blog is likely famous for. (My blog is not famous… maybe because I have non-recipe recipes.) But, what can I say? I like SIMPLE and DELICIOUS and EYE-CATCHING for my home entertaining. So, these Butter Dipped Radishes are perfect for your next Spring potluck, Easter brunch, or afternoon snack.
The most complicated thing about this recipe is getting the butter to the right consistency. I over-melted my butter at least three times. But, between the fridge and the microwave, I eventually got it. You want your butter to be melted enough that you can DIP your radishes in the butter and it will coat the radishes in its buttery-goodness, but not so melted that it basically falls right off. The time I got it completely right with JUST the melting, I put my butter in the microwave at half power for 15 seconds, stirred, and continued to doing that until it was correct. However, the time I over melted it and put it in my fridge and checked on it and stirred until it hit the right consistency? It dipped just as well!
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You can dipped a couple of times if your butter isn’t quite right. In the end, you want a good layer of semi-solid butter before you add salt. If you add it to too-melted butter it will incorporate into the liquid and still be delicious, but lack the desired visual effect.
In elevating this simple appetizer I used a high quality non-salted butter and a Maldon flaky salt.* What kind of butter? Tillamook, of course.
The other, semi-controversial part to this appetizer comes down to the greens. You can absolutely trim ALL the greens off this appetizer. Radishes and butter are delectibe. Period. However, I like the nod to Spring that the greens give. I trimmed the greens down and tried to pick out any droopy ones before serving. These serve as a handle for those who are noshing as they go, but also don’t interfere or look dirty.
Butter Dipped Radishes
Ingredients
- 1 Bunch Radishes
- 1 Stick Unsalted Butter
- 2 tbsp Maldon Sea Salt
Instructions
- Clean your radishes and trim off the bottom to make a flat bottom to stand on end.
- Trim greens so there are enough to grab, but not so much that they droop into your finished radish.
- Very slowly melt the butter in the microwave. Use the lower power settings. Your goal in melting the butter is not a transparent yellow, but rather a muddy white. If you over-melt your butter, put it in the fridge to firm a bit and stir/melt until you get the right consistency. You want it a dipping consistency, but not so thin that it runs right off the radish.
- Dip the clean, dry radish into the partially melted butter. You can dip a couple of times if you feel that the coating isn't good enough.
- Sprinkle with Maldon Sea Salt
- Put in fridge to firm up
- Plate and serve!
Let me know if you try this appetizer! I’d love to know what you or your guests thought of it!
