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32
Small BitesEasy
By Brigit Binns
Published 2012
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