EDITOR’S NOTE ABOUT ROOT VEGETABLES: Just kidding, y’all. Just kidding. So my mom informed me that the things I was calling turnips for about four hours were actually radishes and radishes are the things that were supposed to be on there in the first place so… These are radishes. I’m up to speed now. Root vegetables are tricky little bastards.
Cheese is like so 2000. Almond butter has run its course. And after NY Mag named avocado toast the most annoying food on Instagram (LOLOLOL), bloggers everywhere are struggling to find something photo-worthy to put on top of bread. If I’ve learned anything from following a bunch of editors from Saveur and Bon Appetit it’s that the next trend in bread toppings is most definitely the tres chic thinly sliced radish and butter.
IT’S LIKE A FRENCH INSPIRED MIDDLE FINGER TO MONOUNSATURATED FATS. TURN UP.
I like living vicariously through way uppity food editors and when I kept seeing this over and over again I had to take it to real life.
There is obviously no recipe for this (although I’m pretty sure I’ve seen it in Bon Appetit at some point). You need bread + butter + radishes.
I mixed dill into my butter and topped the whole thing with salt and pepper.