Roasted radishes with anchovies from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • ellwell on May 29, 2023

    I had to change this up a tad. I made an anchovy brown butter sauce ahead of time—using only two anchovies and about 1/2 stick of butter. I added the grated garlic to that. Later I sautéed the radishes in a pan because my oven was being used for something else. I let them brown nicely and cooked them until soft. Before serving I tossed them in the anchovy butter and sprinkled with the parsley. They were amazing! Definitely would make again! I may even throw in some more anchovies when my husband is not looking.

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