Lately we’ve been feeling very Nordic in the Chatelaine Kitchen, and this cute springtime appetizer caught our eye. They look like white-chocolate-dipped strawberries but are really butter-dipped radishes. Delicious! Best of all, with just three ingredients you’ve got a new twist on fresh crudités — by way of Copenhagen.
Here’s what you’ll need:
1 bunch radishes, trimmed, washed and dried very well
1/2 cup unsalted butter
1 tsp Maldon salt
PLACE butter in a small saucepan over very low heat.
WHISK as it slowly melts, making sure the butter doesn’t break and turn oily. You want a smooth, uniformly butter-yellow consistency. Once melted, put butter in pot in fridge for 5 mins to cool and thicken slightly.
PREPARE a baking sheet with a piece of parchment paper.
WHISK butter until smooth and then dip the bottom half of each radish in butter. Lay on baking sheet and sprinkle with a few grains of Maldon salt. Chill for 15 mins then serve.