Radishes with Seaweed-Matcha Butter

By DreiFromBK

It's worth finding cultured butter to make Jeremiah Stone and Fabian von Hauske's riff on the classic French appetizer; it's slightly tangy and high in butterfat.

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

Details

Adapted from foodandwine.com

Preparation

Step 1

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.