The Inspiration: Food 52's butter-covered radishes:
The Results: My butter-covered radishes:
Yeah, mine aren't quite as sleek and smooth.
Also, they weren't salty enough (I used salted European butter, but I needed to add more salt to the butter).
I think I'll stick with my standard, DIY radish presentation: sliced radishes with bread rounds,
plus a little pot of herb butter and a dish of salt.
I mean, look at those! And you should've seen how much butter I wasted!
Who wants to waste butter?