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RADISHES AND KIMCHI BUTTER
Recipe by Sarah Grueneberg
Monteverde Restaurant & Pastificio
Serves 4
INGREDIENTS
RADISH AND KIMCHI
1 bunch red radishes with tops
1/2 prepared Napa cabbage kimchi
1 tbsp sesame seeds
BUTTER
2 sticks unsalted butter, softened
1 tbsp sesame seeds
1/4 cup gochujang (Korean chile paste)
1 tbsp Korean chile flake
Juice and zest of 1 lemon
1/2 cup sour cream
1 tsp kosher salt
DIRECTIONS
To prepare the radishes, wash thoroughly, but keep the greens attached. Spin or dry on paper towels. Cut the radishes in half, and place on a platter or plate.
Using a mixer or beaters, whip the butter on high until fluffy. Add all the remaining ingredients, and mix on low until combined. Check for seasoning.
Place the butter in a small bowl and serve with the platter of radishes. Garnish butter with chopped kimchi and sesame seeds.
You can also place the butter in a pastry bag fitted with a star tip. Pipe the butter on top of each halved radish.
Top each radish with a little bit of kimchi and sesame seeds. Enjoy!