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Recipe

Radishes with Caraway Butter

Colin Clark

Servings: 8

Sometimes the simplest food is the best. Here, crisp radishes are meant to be swiped through soft butter for a predinner nibble. When trimming the radishes, leave a little of the stem intact, if possible, to create a tiny handle. If you can find only large radishes, halve or quarter them.

Ingredients

  • 1 Tbs. toasted caraway seeds, lightly crushed with a mortar and pestle
  • 4 oz. (8 Tbs.) high-quality salted butter, softened
  • Flaky sea salt, such as Maldon
  • 24 bite-size radishes, preferably breakfast, well washed and trimmed
  • Extra-virgin olive oil for drizzling
  • Microgreens for garnish (optional)

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 30
      Sodium (mg): 400
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Stir the caraway seeds into the butter. Spread the butter thickly onto a platter, sprinkle with the flaky salt, and arrange the radishes on top. Drizzle a little oil over the radishes, season with more flaky sea salt, and garnish with greens, if you like.

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