We’ve been trying to expand our veggie vocabulary a bit lately and the Greenmarket is just the place to inspire. A recent trip yielded some gorgeous looking French breakfast radishes that were practically begging us to take them home. Oh little madames and monsieurs, how about a little menage a trois with some anchovies and butter? Oui, oui. Mind if our friends butter and capers watch? No? Now it’s a party.
Equipment Needed: Cast Iron Skillet or Oven Safe Frying Pan, Cutting Board, Tongs, Microplane, Small Bowl or Cup, Fork
Serving Suggestion: Family Style
Suggested Wine Pairing: Sauvignon Blanc, Sangiovese
Suggested Beer Pairing: Pilsners, Lighter Saisons, Dry Stouts
- 1 lb French breakfast radishes (or regular radishes if you can’t find them) ($1.50/lb)
- 3 TBSP unsalted butter (room temperature) ($4.99/lb)
- 3 TBSP extra virgin olive oil ($8.99/32 oz)
- 1 lemon ($0.50/each)
- 3-4 anchovy fillets ($1.99/2 oz tin)
- 1-2 TSP capers ($1.99/3 oz jar)
- Coarse Sea Salt ($3.49/26 oz)
- Preheat the oven to 450° F. If you haven’t taken the butter out of the fridge yet do so, you’ll want that at room temperature.
- Scrub the radishes under cold water to remove any excess dirt, pull of any questionable leaves but keep the rest on. Dry the radishes and place them in your skillet to await their fate.
- In a small mixing bowl add the butter, 1 TSP capers, 3 anchovy fillets and the zest of a lemon.
- Squeeze in the juice of half of said lemon and stir the whole lot together, taking care to mash the unholy hell out of the anchovies so they incorporate into the butter. Give it a taste and adjust it to your liking; we typically add more anchovy and capers to brine things up a bit.
- Toss the radishes in extra virgin olive oil until everything’s evenly coated. Sprinkle sea salt and pepper over top and toss another anchovy fillet into the mix. It’ll melt down while the roots are roasting and lend a subtle umami kick to the veggies. Pop ’em in the oven for 12 minutes, turn ’em and cook for another 12 minutes.
- After the cooking time is up turn the oven off, spread some of the anchovy butter over each radish and pop them back in the oven for another minute to let everything melt together. Plate ’em up and serve with leftover butter for dipping.