12 radishes, washed well (leave greens on)
½ cup (125 ml) cultured butter*
flaky sea salt, to taste
- Trim tails off radishes and dry thoroughly. Line a baking sheet with parchment paper.
- Place butter in a small heatproof bowl that will fit over a small saucepan. Add 2-in (5 cm) water to saucepan and place bowl on top. Heat butter over low heat, whisking constantly; it should stay creamy looking. Continue until butter is the texture of sour cream, then remove from heat.
- Dip bottom half of each radish in butter and set on lined baking sheet, then sprinkle each with a bit of salt. Place in refrigerator for 10 minutes to set. Any leftover butter can be used for cooking.
- * Available at most grocery stores; can substitute regular salted butter.