French Radishes With Buckwheat Butter
A très French snack, served with nutty, crunchy buckwheat groat butter.
Servings: 2 to 3 people
Ingredients
- 1 bunch French radishes, cleaned and stems trimmed (optional; you may like the look of the greens if they are very fresh)
- 4 tablespoons best-quality unsalted butter, preferably European style, very soft
- 1/4 teaspoon flaky sea salt, such as fleur de sel or Maldon salt
- 2 tablespoons buckwheat groats
Instructions
- In a small, dry saucepan, toast the buckwheat groats for two to three minutes on medium-high, stirring often, until fragrant and toasted. Let cool to room temperature.
- In a small mixing bowl, mix together the salt, 1 1/2 tablespoons of the cooled, toasted groats, and the butter. Stir thoroughly to combine.
- Serve, using the remaining 1/2 tablespoon of groats to garnish the butter, or put them in a small pile next to the butter for rolling the buttered radishes in for extra crunch.