Roasted Radishes with “Green Goddess” Butter

This is one of those magic tricks where radishes go from sharp + peppery to sweet and mellow once they hit a hot oven… and then you drag them through an herby, garlicky butter situation. Very good news for everyone involved.

Green Goddess Butter

You’ll need:

• 1/2 cup (1 stick) unsalted butter, softened to room temp

• 1/2 cup parsley (tender leaves + stems), very finely chopped

• 1/4 cup tarragon, very finely chopped

• 1/4 cup chives, very finely chopped

• 4 anchovy fillets, very finely chopped

• 1 garlic clove, finely grated

• 2 Tbsp white wine vinegar

• Kosher salt + freshly ground black pepper

Make it:
In a bowl, mash everything together with a fork until it turns into a green-speckled, super-fragrant butter. Taste and season with salt and pepper. (You can also blitz it in a food processor if you want it extra smooth.)

Roast the Radishes

You’ll need:

• 2 bunches radishes (or baby turnips), tops on, scrubbed well

• 3 Tbsp olive oil

• 1 lemon, cut in half

• Flaky sea salt + black pepper

Do it:

1. Heat the oven to 425°F.

2. Prep the veg: Slice the radishes in half lengthwise (keep the greens on).

3. Oil + roast: Toss radishes (and the leaves too!) with olive oil on a rimmed baking sheet. Roast until the radishes are tender and the greens are browned and crispy, 12–15 minutes.

Serve

Spread a generous layer of the Green Goddess Butter on a platter or shallow bowl. Pile the hot roasted radishes on top, squeeze lemon over everything, then finish with flaky salt and black pepper.

Make-ahead tip

The butter can be made ahead and kept tightly covered in the fridge for up to 2 weeks. Bring it back to room temp before serving so it’s spreadable.

Buttered Radishes and Eggs

I’m kind of luke-warm on radishes. They’re flavorful, they’re crunchy… but I easily get a little bored of them.

But not anymore! This is my new favorite breakfast. I should have known, all they needed was a little butter. The result is both melty and juicy, and is like slathering your toast with butter except better. I use thinly sliced red radishes because that’s what we grow and have on hand.

2 bunches (12 to 14) French Breakfast Radishes

2 tablespoons good unsalted butter

6 scallions, diced

1 teaspoon fresh thyme

pinch of salt

2 eggs

2 pieces of bread, toasted

Method:

1. Trim the radishes, cutting off the greens and root ends. Slice each one in half lengthwise and set aside.

2. Warm the butter in a skillet over medium-low heat. Add the scallions and cook until they start to soften, about 2–3 minutes. Stir in the radishes, thyme, and a pinch of salt. Cover and cook, giving it a stir once or twice, until the radishes are tender but still slightly crisp, about 5–6 minutes. Taste and adjust the seasoning.

3. While the radishes are cooking, poach the eggs (or swap in scrambled or hard-boiled if you prefer firmer yolks).

4. To serve, put toast on two plates, spoon the radish-scallion mixture over the top, and finish each plate with a poached egg.For Preparation Instructions Visit:

Adapted from Naturally Ella