Brigit Binns

Radishes with Butter & Sea Salt

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Preparation info
  • Makes

    32

    Small Bites
    • Difficulty

      Easy

Appears in
The Weeknight Cook
The Weeknight Cook

By Brigit Binns

Published 2012

  • About

Ingredients

  • Unsalted butter, ½ cup (4 oz/125 g), at room temperature

Method

  • Prepare the butter and radishes

    Place the butter in a small bowl. Using a fork, whip the butter until light and fluffy. Trim the stems and root ends from the radishes, leaving some small stems and leaves intact, if desired, as a garnish.

  • Assemble the platter

    Transfer the butter to a ramekin or a small serving bowl for dippin

Photos