Roquefort with butter and celery

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About

Ingredients

  • ½ stalk celery
  • 4 chives
  • 1 bunch radishes
  • 200 g Roquefort cheese
  • 100 g slightly salted butter, softened

1 chopping board

Method

Finely chop the celery and chives.

Cut two radishes into thin matchsticks.

Mix everything into the butter with a fork.

Serve with brioche bread and the rest of the radishes.