French Breakfast Radish Recipe

French Breakfast Radishes with Rosemary Garlic Butter

French Breakfast Radishes are not eaten in the morning with coffee and a croissant as the name implies but rather as a second breakfast around 10 am with butter, a crusty baguette and a glass of red wine... What a civilized way to live!

Ingredients:
1 stick butter (either salted or unsalted), softened
1 8oz pkg Cream Cheese, softened
4 teaspoons chopped fresh rosemary - approx. 4 stems
3 teaspoons chopped fresh Thyme
1 clove minced fresh Garlic
Salt to taste
2 bunches French Breakfast Radishes, washed and tops trimmed

Mix all ingredients together except radishes. Cover and refrigerate at least an hour or up to three days. Bring Rosemary Garlic Butter to room temperature before serving with radishes.

Cook’s Notes:
The Garlic, Rosemary, Thyme and a little salt can be smashed together with a mortar and pestle. The herb leaves will come off the stems and create a lovely chunky green paste to mix with the cream cheese and butter.

The radishes can also be cut in half the long way and the Rosemary Garlic Butter can be piped on each half and finished with a sprig of Rosemary or Thyme.

Recipe can be cut in half.

The substitution of fresh herbs and dried herbs follows the general rule:

3 teaspoons fresh = 1 teaspoon dried

 

Becca & John Hay

Comments

[thebizofknowledge]

I stumbled across your blog while I was doing some online research. I'm just curious as to whether any kind of radish can be used in this recipe. Seeing as how I'm not in France and I can't imagine what this would taste like, I'm tempted to experiment!

[Ole van Luyn]

I cannot count the times I have been in France on my fingers plus toes. Yet never, ever, have I come across radishes being eaten as a kind of French elevenses. Yet you wrote "French Breakfast Radishes are not eaten in the morning with coffee and a croissant as the name implies but rather as a second breakfast around 10 am with butter, a crusty baguette and a glass of red wine." Could you please inform me where you have come across this phenomenon? Or from what source you have obtained this information? The Larousse Gastronomique supplies much information about the radish but none about the mid-morning radish-fest you suggest!
Best wishes - Ole van Luyn

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