Beurre de fanes de radis, Fleur de sel au Piment d'Espelette
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Radish tops butter with Fleur de sel

Pour 4 personnes

Difficulté

Facile

Préparation

20 min

Cuisson

5 min

Budget

Bon marché

Ideal avec Fleur de sel

Ingrédients

Pour 4 personnes

  • 1 BUNCH RADISHES WITH GREEN TOPS
  • 125 G SOFT BUTTER
  • FLEUR DE SEL LE GUÉRANDAIS

Préparation

  1. Wash radishes thoroughly and pat dry on kitchen paper. Keep 2 cm of the stems. Set the tops aside.

  2. Split each radish into quarters along ¾ of its length, then set aside in a cool place.

  3. Whip the butter with a mixer until creamy.

  4. Wash the tops in plenty of water and cook for 2 min in a pan of boiling salted water. Immediately plunge them into a bowl of ice-cold water.

  5. Drain and blend until smooth.

  6. Stir into softened butter. Add Le Guérandais Flower of Salt.

  7. Keep the butter in a cool place until ready to use.

  8. Serve this butter with thick slices of sourdough bread and crunchy radishes (keep the tops).

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