Recipe: radishes with masala butter
Raghenie Bhawanie: ‘This recipe brings two of my favorite things together: butter and masala. The butter coats the mouth, causing the sharp notes of the radish to recede into the background. The masala and salt also bring out the sweetness of the butter. Make buying radishes a colorful occasion by choosing different varieties.’
How to make radishes with masala butter
- Heat the oil in a pan and sauté the onion until translucent. Add the garlic and fry for another minute. Finally, add the masala and salt and fry for another 20 to 30 seconds. Do not let the masala burn. Leave to cool.
- Put the butter in a bowl or food processor and add the cooled contents of the pan. Mix well.
- Place the butter in the middle of a piece of cling film and roll it up to create a beautiful cylindrical stick of butter. Twist the ends like a toffee so the butter is tightly wrapped in the film. Leave to firm up in the refrigerator for at least 1 hour to obtain butter that can be neatly sliced.
- Wash the different radishes in ice-cold water. Cut large ones into quarters, very large ones into thin slices, and leave the small ones whole.
- In practice, I often make the butter ahead of time, so it waits in the refrigerator. Take the time to let the butter come to room temperature; that is when the brilliant combination of radish and butter really comes into its own.
Title: Madame Jeanette
Author: Raghenie Bhawanie
Price: €34.99
Publisher: Nijgh & van Ditmar
In Madame Jeanette, Raghenie serves more than one hundred dishes, most of them featuring vegetables as the star. Think bami, pom, Surinamese brown beans with rice, chutney, pickles and mango pie. She also explains in this cookbook that food with kick does not always have to be spicy, and that Surinamese food certainly does not have to be heavy, difficult or time-consuming.
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