Fresh Radishes With 3 Compound Butters Recipe

• 1/4 cup (60ml) creme fraiche
• 1/4 to 1/2 teaspoon freshly grated peeled ginger
• 1/4 to 1/2 teaspoon curry powder
• 3 tablespoons (45g) softened unsalted butter
• Kosher salt
• 2 tablespoons (30ml) creme fraiche
• 1 tablespoon (15ml) miso paste
• 1/2 tablespoon (7ml) soy sauce
• 3 tablespoons (45g) softened unsalted butter
• Kosher salt
• 1/4 cup creme fraiche (60ml)
• 2 tablespoons minced mixed fresh tender herbs, such as flat-leaf parsley, tarragon, dill, mint, basil, and chives
• 3 tablespoons (45g) softened unsalted butter
• Kosher salt
• 1 large bunch fresh radishes, greens removed and radishes cut into wedges

1. In a small bowl, stir together creme fraiche, ginger, and curry powder until thoroughly combined. Using a silicone spatula, fold in the butter until well mixed. Season with salt.
2. In a small bowl, stir together creme fraiche, miso, and soy sauce until thoroughly combined. Using a silicone spatula, fold in the butter until well mixed. Season lightly with salt, if needed.
3. In a small bowl, stir together creme fraiche and herbs until thoroughly combined. Using a silicone spatula, fold in the butter until well mixed. Season with salt.
4. If compound butters are too soft after mixing, refrigerate until slighly more firm but still spreadable, 5-10 minutes. Serve butters with crisp fresh radishes.

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Taken from www.seriouseats.com/recipes/2017/08/radishes-3-compound-butters-recipe.html (may not work)