Herb Butter Dipped Radishes
I will admit, this one isn’t the quickest recipe UNLESS you skip the herb oil. In that case, it’ll take you 10 minutes. I promise it’ll still taste great!
Ingredients
6 cups of tender herbs (scallions, parsley, cilantro, and/or dill)
1 cup neutral oil
Ice
Coffee filter
1 stick of salted butter
3 bunches radishes, washed, with their stems on
Flaky salt
Make it!
Make your green herb oil! Boil a pot of water and prepare an ice bath. Drop the herbs in for 30 seconds and quickly move to the ice bath using a sieve or large slotted spoon. Remove from the bath and line up at one end of a towel. Roll up the herbs and ring out as much water as possible. Repeat twice more until the herbs are about a quarter of their original volume (pre-boiling water). Add herbs and oil to a blender and blender on high for several minutes, until finely chopped. Set a coffee filter over a carafe or bowl and pour the chunky mixture in. It will slowly drip out bright green oil! Discard the coffee filter.
Place the butter in a microwaveable bowl and microwave in 5-10 second increments, stirring each time. You want it to melt it to the perfect texture where it’s still emulsified and not separated. It should look like a white, creamy kefir yogurt. Add 1 teaspoon of herb oil at a time, until it’s reached the desired color.
Set out a large tray with parchment paper and begin dipping the radishes. You will probably need a to do a few coats. They dry fast, so this wont take long! After the last dip, sprinkle some flaky salt on each one. Arrange on a platter and enjoy!
