French Breakfast Radishes with Anchovy Butter are a springtime delight. We grow French Breakfast Radishes and Cherry Belles. We save the Cherry Belles for salads, but the French Breakfast Radishes are their own thing.
I’ve never seen them at the grocery store, but French Breakfast Radishes are abundant at the farmer’s markets in the spring in New England. Grab them if you see them! They’re crunchy and sweet, not as peppery as the radishes you may be used to. The anchovy butter is a simple compound butter that is fantastic on just about anything.
French Breakfast Radishes with Anchovy Butter belong on your crudité plate. But they’re just as delicious as a simple, peasant meal with a hunk of sourdough bread. So simple, so good.
French Breakfast Radishes with Anchovy Butter
Materials
- 6 anchovy fillets (packed in oil)
- 1 T olive oil
- 8 T butter softened
- 1 clove garlic
Instructions
- Mise en place – Mince the anchovies. Peel and smash the garlic.
- Infuse the oil – Add the smashed garlic clove and minced anchovies to a small sauté pan and sauté over medium heat until anchovies are starting to dissolve and the garlic clove is just starting to brown, 2-3 minutes. Remove garlic clove, and let cool.
- Combine – Add anchovy oil into the softened butter and mix well to combine.
If you’d like to be notified when new posts are added to this site, please subscribe below, and be sure to click through on the email you receive to confirm your subscription. If you don’t receive a confirmation email, please check your spam folder.
Leave a Reply