Radishes With Butter Is The Snack Of The Summer

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TIP #3: “Good” butter is a must.

I tend to roll my eyes when recipes call for “good” ingredients (what, as opposed to bad ones?), but in this case, getting higher-quality butter than the sticks you’d normally buy for general cooking or baking is crucial. You certainly won’t use all of it for this recipe, so stick it in the fridge and use the rest as your dedicated toast-butter until it’s gone — trust me, you’ll be really glad you did.

You also don’t have to spend a fortune here. As someone who’s tried many different varieties and brands of butters, I’ve always found that Kerrygold makes a deeply creamy, deeply flavorful grass-fed option at a pretty modest price point for “fancy” butters, but go with whatever is available to you (that also happens to make sense for your budget).

Also, for my vegan friends: Though I haven’t personally tried it, I have a feeling that this would work nicely with vegan or plant-based butter too. Vegan butters can definitely be hit or miss, but if you have one that you love, go for it. I’m a massive fan of Miyoko’s cultured vegan butters (and use it whenever I cook plant-based dishes), so if you need a place to start, start there.

Source: https://www.buzzfeed.com/rossyoder/radishes-with-butter-salt-summer-snack-review

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