for 1 person
1 tablespoon best quality butter
pinch of sea salt
a pinch of sea salt to serve
I’ve been waiting for this book ever since I saw it in the previews. The Nomad Cookbook by Daniel Humm and Will Guidara has met my expectations. Only when I saw these radishes, I was sure it was worth waiting for. They look as if they were dipped in white chocolate, however what comes as a surprise the radishes are covered in butter. French traditional appetizer in a completely new interpretation.
Wash the radishes and remove outer leaves. Leave the delicate inner leaves. Dry the radishes and put them aside. In a bowl put over a pan of simmering water, heat the butter. Add salt and heat the butter stirring until butter is softened and resembles white chocolate. Dip the radishes halfway into the softened butter. Put the radishes on a cold plate and put in the fridge until the butter hardens. Serve with a pinch of salt.
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