Vegetables Root Vegetables Radish Radishes with Seaweed-Matcha Butter Be the first to rate & review! 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. By Jeremiah Stone Jeremiah Stone Restaurant: Contra and Wildar Location: New York At Contra on the Lower East Side, Jeremiah Stone and Fabián von Hauske create compelling tasting menus that blend their elite European training with a love for casual dining. Stone, who cooked at one of Paris's best modern bistros, prepares the savory dishes; von Hauske oversees the pastries as well as the bread course. With Wildair, the chefs have redefined the wine bar. There, Stone makes deceptively simple dishes like crispy potato tart with uni while von Hauske serves amazing strawberry panna cotta and that same craveable bread. Food & Wine's Editorial Guidelines and Fábian von Hauske Updated on March 31, 2016 Print Rate It Share Share Tweet Pin Email No one ever said your green had to be in vegetable form. It’s worth finding cultured butter to make this riff on a classic French appetizer; it’s slightly tangy and high in butterfat. Photo: © Con Poulos Total Time: 10 mins Yield: 4 Ingredients 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 Directions 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. Notes Wakame and matcha are available at Asian and natural food markets. Rate it Print