Radish butter is one of those recipes that’s so simple it’s almost a ‘no recipe’ kind of recipe: radishes, butter whipped with herbs, salt, pepper. I told you. With three simple ingredients you can turn the lowly, nearly forgotten radish, into something worthy of spreading on a baguette – or if you’re watching the carbs, you can enjoy on a low-carb cracker, fill celery sticks or a top for cucumber rings.
While most of us associate radishes with having a ‘bite’ or ‘peppery’ taste that can be off-putting, the herby butter tames the overall heat of the radishes and dare I say, makes me feel a bit fancy?
HERBED RADISH BUTTERCourse: CondimentCuisine: FrenchDifficulty: Easy
1 Bunch Radishes (to make approx 1 cup finely chopped)
6 Tablespoons Butter, room temperature – very soft
3 Tablespoons finely chopped chives
- Remove tops from radishes, rinse thoroughly, pat dry and place in a food processor fitted with a blade; pulse until radishes are finely chopped. You can also grate on the fine holes of a box grater if you don’t have a food processor
- Remove radishes from the bowl of the food processor (taking care to avoid the blade) and place in a cheesecloth OR several layers of paper towels; gather ends and squeeze out excess liquid until radishes are as dry as possible
- Place softened butter into a medium-sized bowl, add chives add the processed radishes; mix with a wooden spoon or spatula until well blended
- Salt/pepper to taste and serve with your choice accompaniments: crackers, baguette slices, celery, etc