“FRENCHED” RADISHES, ROASTED AND RAW
Radishes, both raw and roasted, both in the French manner, that is, with butter and salt.
RECIPES: Radishes in the French Way, Both Roasted and Raw
The French have a way with radishes, red ones or otherwise. They butter them, both raw or cooked (yes, you can—and profitably—cook radishes) which serves to cut the radish’s pepperiness and, well, it is so French to butter stuff.
The radish recipes here offer them, with nary variant ingredients, both raw and roasted. (Wait until you taste a roasted radish. . .) Makes enough for 2 (or more).
For the Roasted:
Adapted from cooking.nytimes.com and wickedspatula.com
Ingredients
6-8 medium to large radishes, trimmed of greens and tails, very well-cleaned and dried (about 1/2 pound)
2 teaspoons extra-virgin olive oil, French if available
2 teaspoons sweet, unsalted French butter such as Isigny Ste. Mère or Président brand, melted
Kosher or sea salt, French if available, to taste
Freshly ground black pepper, to taste
Lemon wedges, for spritzing (optional)
Directions
Slice the radishes, stem to tail (“pole to pole”), and lightly dry off the cut side with a paper towel (which will help the fats adhere while cooking). Heat the oven to 400 degrees and place a rack in the bottom third of the oven.
In a bowl, toss the radish halves with both fats and generously salt and pepper them. Toss to coat well. On a baking sheet lined with parchment paper, lay each radish half cut-side down and roast for 14-15 minutes, until the flat sides begin to brown. Toss the radishes and continue roasting for an additional 3-7 minutes, depending on size, until all are well-wilted and nicely browned.
Correct for salt, if necessary, and serve with the optional lemon wedges, if desired.
For the Raw:
Ingredients
8-10 small radishes, trimmed of greens and tails, very well-cleaned and dried
Sweet, unsalted French butter such as Isigny Ste. Mère or Président, softened, at room temperature
Finishing salt such as Maldon
Directions
Slice the radishes, stem to tail (“pole to pole”) and lightly dry off the cut side with a paper towel (which will help the butter adhere). Scoop up butter with each radish half (or, alternatively, use a butter knife to apply the butter), dusting with salt on the buttered side before enjoying.