Radishes and butter. A pairing which makes a wonderful case for how the French have perfected the concept of simple luxury. The spicy crunch of a fresh raw radish smoothed by sweet, creamy butter with a sprinkling of sea salt for heightening the whole experience. Often enjoyed alone or on bread or toast, radishes and butter are a uniquely French indulgence.
Soooo why not “America” it up a little bit? To dress some of the prettiest little red radishes that I have ever seen, from Plowbreak Farm, I made a whipped “ranch” butter. I mean, what could possibly be more American than Ranch dressing? A little dill, onion powder, garlic powder and buttermilk whipped into butter could easily be our red, white and blue answer to the refined, French pairing.
I roasted up some of Plowbreak’s gorgeous Hakurei Turnips along with the radishes as they were sitting next to each other in the refrigerator and just begging me to include them in all the fun.
Roasted Plowbreak Farm Radishes and Turnips with Whipped “Ranch” Butter
- 1 bunch red radishes, leaves and stems removed, trimmed of their ends and quartered
- 1 bunch Hakurei Turnips, leaves and stems removed, trimmed of their ends and quartered
- 1 stick unsalted room temperature butter, plus one tablespoon cold butter
- 1/4 cup buttermilk
- 2 tablespoons fresh dill, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt, divided
Preheat the oven to 375 degrees.
Place the quartered radishes and turnips onto a large sheet of aluminum foil. Using your fingers, crumble the tablespoon of cold butter over top and season with 1/2 teaspoon of salt. Fold the aluminum foil up over the radishes and turnips to make a packet.
Roast the packet in the oven for 35-40 minutes, until the veggies are soft but still have a good crunch. Let cool 10-15 minutes before dipping them in the butter. If you prefer to eat the radishes raw, do it!
To prepare the butter, place the stick of room temperature butter into the workbowl of a stand mixer and whip with the whisk until soft and fluffy. Add the buttermilk, dill, onion and garlic powders and salt to the stand mixer and whip until incorporated. Transfer to a serving bowl.
Lay the turnips and radishes out alongside the butter and dip away!
The dill really brightens up the butter with a fresh hit of green and the garlic and onion add a nice, savory backdrop. This butter would be good on just about anything from roasted potatoes to grilled fish to braised greens but it tastes especially good with radishes. Merci France!