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    Radish Coins with Chervil Butter


    Source of Recipe


    Chris Daniel


    Recipe Introduction


    Easy but elegant, always a hit.


    List of Ingredients


    • 3/4 cup butter (unsalted), room temp
    • 1/2 tsp of sea salt
    • 3 Tbsp minced chervil
    • 16 - 18 chilled (red) radishes


    Instructions


    1. Mix the butter by putting in butter, sea salt and minced chervil. Mix until creamy.
    2. Remove the top and bottom of each radish. Make thin coins (about 1/4 of an inch or slightly smaller) from the radishes.
    3. Arrange the radish coins on a plate with the large side up.
    4. Spoon the chervil butter into a pastry piping bag fitted with a SMALL star tip.
    5. Pipe a small rosette of chervil butter in the center of each coin.
    6. We use the left over chervil to garnish the plate.
    7. Chill prior to serving.


    Final Comments


    You can make the butter up to a day ahead. If you can not find chervil, basil will also work.
 

 

 

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