Radishes With Creamy Anchovy Butter Recipes

RADISHES WITH ANCHOVY BUTTER

Radishes with Anchovy Butter image

Provided by GFchow @ gfchow.com

Time 15m

Number Of Ingredients 6

Ingredients

3 anchovy fillets
2 tablespoons butter (unsalted)
2 tablespoons olive oil
1/4 teaspoon kosher salt
20-25 radishes (washed and dried with stems and roots removed (almost 2 cups when chopped))
Sprig of parsley for garnish (if desired.)

Steps:

Cut radishes in half or quarters depending on their size.
Heat a large pan on medium-high heat and add olive oil and butter. Once butter is nearly melted, add the anchovies.
Once anchovies begin to dissolve, add the radishes to the pan.
Cook radishes (stirring occasionally) for 5 minutes, until fork-tender and soft. Season with kosher salt.
Transfer to a serving bowl or platter and garnish with parsley or your favorite herb.

ROASTED RADISHES WITH ANCHOVIES

Roasted Radishes With Anchovies image

Crisp radishes turn sweet and juicy when briefly roasted at high heat. Here, the chef Bryan Hunt from Riverpark restaurant in Manhattan coats them in a pungent anchovy-rich bagna cauda sauce. This is best served warm rather than piping hot. You can make the anchovy mixture up to 3 days ahead. Store it in the fridge and bring it to room temperature before using.

Provided by Melissa Clark

Categories vegetables, side dish

Time 35m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 (2.8-ounce) jar oil-packed anchovies, drained
1/3 cup plus 3 tablespoons extra-virgin olive oil
1/2 garlic clove, grated
2 bunches radishes with fresh greens (1 1/2 pounds), preferably French breakfast radishes
1 tablespoon unsalted butter
2 teaspoons chopped parsley
1 1/2 teaspoons lemon juice, more to taste

Steps:

In a small saucepan over very low heat, combine anchovies and 1/3 cup olive oil. Cook, stirring occasionally, until anchovies have melted into the oil, about 5 minutes. Remove from heat and stir in garlic.
Clean the radishes thoroughly under running water, leaving any nice greens attached if possible; drain and dry very well. Leave smaller radishes whole and halve any large ones lengthwise.
Heat oven to 400 degrees. Heat a very large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons oil. Add the radishes in a single layer. Cook, without moving, until undersides are golden brown, 3 to 5 minutes. Flip radishes and transfer skillet to oven. Cook until radishes are tender enough to be easily pierced with a knife, 10 to 20 minutes, depending on size of radishes.
Return skillet to stove top over medium-high heat. Toss with anchovy oil, butter, parsley and lemon juice. Serve warm.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 376 milligrams, Sugar 1 gram, TransFat 0 grams

SLICED BAGUETTE WITH RADISHES AND ANCHOVY BUTTER

Sliced Baguette with Radishes and Anchovy Butter image

Provided by Tasha de Serio

Categories Bread Appetizer Side No-Cook Cocktail Party Easter Picnic Quick & Easy Low Cal Buffet Radish Spring Poker/Game Night Shower Engagement Party Anchovy Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 servings

Number Of Ingredients 7

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
2 to 3 anchovy fillets, finely chopped
2 tablespoons chopped fresh chives
Coarse kosher salt
16 1/2-inch-thick diagonal slices baguette
10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
Additional chopped fresh chives (for garnish)

Steps:

Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet to taste, if desired. Season with salt and freshly ground black pepper. Spread anchovy butter over 1 side of each baguette slice. Top each baguette slice with radish slices, overlapping slightly to cover bread. Garnish with additional chopped chives and serve.

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