Van Dyke Radishes With Green Butter
|Unsalted butter/Margarine||3⁄4 Cup (12 tbs)|
|Finely chopped parsley||2 Tablespoon|
|Finely chopped watercress leaves||1 Tablespoon|
|Grated onion||1 Teaspoon|
Remove stems and tails of 36 radishes.
Wash and dry well.
Using a sharp paring knife, cut each radish in half crosswise in an up and down, zig-zag pattern.
Combine 3/4 cup softened, unsalted butter or margarine with 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped watercress and 1 teaspoon grated onion.
Fill center of each radish half with some of the green butter, or place green butter in a pastry tube or bag with a star tip and pipe a small rosette onto each radish half.