Roasted Radishes With Green Goddess Butter 4.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Best Cookbooks 2019 Dec 9, 2019

Radishes and butter are a classic French pairing, and this modern spin includes a green goddess butter that’s herbaceous, tangy and just salty enough -- so flavorful, you'll have to stop yourself from eating it straight from a spoon. You will have extra of the butter, and you should spread it liberally on whatever else you see fit. It complements meat exceptionally well: steaks, thick, bone-in pork chops, seared salmon, you name it.

Storage Notes: The green goddess butter can be stored, tightly wrapped and refrigerated, for up to 2 weeks. It can also be frozen, tightly wrapped, for up to 2 months. Bring the butter to room temperature before serving. Keep in mind that the briny bite of the anchovies only grows in intensity as the days go on.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • For the green goddess butter
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/2 cup fresh flat-leaf parsley, tender leaves and stems, very finely chopped
  • 1/4 cup fresh tarragon leaves, very finely chopped
  • 1/4 cup very finely chopped fresh chives
  • 4 anchovy fillets, very finely chopped
  • 1 garlic clove, finely grated
  • 2 tablespoons white wine vinegar
  • Freshly ground black pepper
  • Kosher salt
  • For the vegetables
  • 2 bunches radishes or baby turnips with tops on, scrubbed well and halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, halved
  • Flaky sea salt, such as Maldon
  • Freshly ground black pepper

Directions

Make the green goddess butter: In a medium bowl, combine the butter, parsley, tarragon, chives, anchovies, garlic and vinegar, and, using a fork, smash until well blended. (For a greener -- and quicker -- butter, you can place the ingredients in a food processor and blend until well combined.) Season with pepper, then taste and season with more salt, if desired.

Make the vegetables: Preheat the oven to 425 degrees with the rack in the middle.

Toss the radishes and olive oil together on a large rimmed baking sheet, making sure to get the olive oil on the leaves as well. For better browning, arrange the radishes so that they’re cut-side down. Roast for 12 to 15 minutes, until the radishes are tender and the tops are browned and crispy like kale chips.

Spread some of the herbed butter on a serving plate or in a shallow bowl. (You’ll likely have some leftover butter; save for another use.) Top with the radishes and squeeze the lemon halves over everything. Sprinkle with some flaky salt and pepper, and serve right away.

Rate it

Recipe Source

Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019).

Tested by Tanya Sichynsky.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.