It’s worth finding cultured butter to make Jeremiah Stone and Fabián von Hauske’s riff on the classic French appetizer; it’s slightly tangy and high in butterfat.
Slideshow: More Quick Side Dish Recipes
2 tablespoons wakame seaweed (see Note)
1/4 teaspoon matcha powder (see Note)
1 stick salted butter, preferably cultured (4 ounces), at room temperature
Flaky sea salt
2 bunches of mixed radishes and baby turnips
How to Make It
In a spice grinder, grind the seaweed to a powder. Transfer to a bowl, add the matcha and butter and season with salt; mix well. Garnish with more salt and serve with the radishes and turnips.
Wakame and matcha are available at Asian and natural food markets.
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