This is my kind of spring snack ~ fresh French breakfast radishes, a swipe of tarragon butter, and a little salt. Simple, elegant, and surprisingly addictive.
There’s something very French about this kind of simple plate of French breakfast radishes ~ fresh radishes, good butter, and a moment to slow down and enjoy it. The tarragon adds a soft herbal note that makes the whole thing feel just a bit more company worthy.
French breakfast radishes
French breakfast radishes are a mild, slender variety of radish with a rosy red top and white tip ~ crisp, juicy, and less peppery than common round radishes. They’re traditionally served very simply, often with butter and salt, so their fresh, delicate flavor can shine. Look for them in early spring in your supermarket produce aisle or at farmers markets.
Yes you can use regular radishes but remember they can be quite a bit more peppery in flavor.
How to whip up tarragon butter
- Put a stick of softened salted butter in your small food processor.
- Add 1/4 cup tarragon leaves.
- Process until pale green and fragrant. Add more leaves if you want a stronger flavor.
Keep the butter soft for serving and dipping your French breakfast radishes. If you’ve got any leftover melt it over green beans or roasted new potatoes.
This easy spring starter is an ideal way to showcase very fresh spring produce ~ perfect for that first farmers market find of the season. French breakfast radishes are an elegant, effortless appetizer you’ll come back to again and again.
Bon appétit!
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French Breakfast Radishes
Ingredients
- 1 bunch French breakfast radishes
- 1/2 cup salted butter*, at room temperature
- 1/4 cup fresh tarragon leaves
Instructions
- Put the soft butter and tarragon into a small food processor and blend until smooth and pale green. If you don't have a processor you can very finely mince the tarragon leaves and blend with the butter. Keep the butter at room temperature for serving.
- Rinse the radishes well in plenty of cold water. (Radishes are notoriously gritty.) Trim the leaves, leaving a little bit of the stems at the tops. If your radishes are large you can slice them in half lengthwise.
- To serve pile the radishes on a platter with the butter on the side for dipping.
Notes
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