Serves: 4 • Prep: 30 minutes • Cooking: 2 minutes • Difficulty: easy
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Ingredients
- Radishes: 1 bunch
- Butter: 80 g
- Moutarde aux fines herbes Pommery® : 40 g
- Salt
Method: Crunchy Radishes with Radish-Top Fines Herbes Mustard Butter
- Wash the radishes with their tops.
- Remove the leaves and cook them for 2 minutes in well-salted boiling water.
- Drain and cool in ice-cold water.
- Drain, press between your hands, then blend finely. Leave to dry on paper towel to remove all moisture.
- Cut the butter into small pieces and soften in a mixing bowl.
- Add the fines herbes mustard and the radish-top purée.
- Mix well and place in a ramekin. Dip the radishes generously into this butter.
