As you can tell by scrolling down my homepage, I’m all about radishes this season. They’re one of my favorite vegetables and end up in almost every entree during the summer months, even if it’s just as garnish to round out my plate.
Butter dipped vegetables aren’t exactly a new thing, but after seeing these on Bon Appetit recently, I wanted to make them ASAP. Feel free to experiment with what you add to the butter, you can get pretty creative with fresh herbs and spices. I chose to go with something a little more simple, just salt and citrus, but I imagine I’ll experiment a bit more before the summer is through!
Grass-Fed Butter Dipped Radishes with Lemon Zest
- 1 bunch French radishes
- 1/2 cup grass-fed butter
- 1/2 tablespoon fresh squeezed lemon juice
- 1/2 teaspoon fresh grated lemon zest
- Fresh ground salt and pepper
Scrub the radishes clean and trim away the greens if desired. Place the butter in a saucepan over low heat and stir until just melted. Remove from heat and add the desired amount of lemon zest and fresh ground pepper. Dip each radish in the butter, giving it a thin, even coat and set on a plate to harden. Place the plate in the freezer for 30-60 seconds, to set the butter faster. Dip each radish again and repeat the process until the desired amount of butter is coating the radishes. After the final dip, sprinkle the radishes with fresh ground salt and refrigerate until ready to serve.
When serving, drizzle with fresh squeezed lemon juice and garnish with additional lemon zest or other fresh herbs if desired. Enjoy immediately!