Radish And Butter Spread Recipes

RADISH BUTTER

Steps:

• Trim leaves and root strand off of radishes, then wash and dry the radish bulbs.
• Place radish bulbs in a food processor and pulse until very finely chopped.
• Add the butter and pulse until smooth.
• Mix in salt and pepper to taste, or spread on bread and sprinkle individual servings with salt and pepper.
• Serve at room temperature. Can be kept covered at room temperature for three days.

RADISH BUTTER

Steps:

• Trim, wash, and dry radishes,
• Dice radishes until finely chopped-a food processor makes this super easy.
• Add the butter and mix/pulse until smooth. Season with salt and pepper to taste. Serve at room temperature.

RADISHES WITH BUTTER AND SALT

Steps:

• Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
• Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

HORSERADISH BUTTER

Steps:

• Pulse 1 stick softened butter in a food processor with 1/3 cup chopped chives, 3 tablespoons horseradish, 1 teaspoon salt and 1/2 teaspoon lemon zest until smooth. Scrape the butter onto plastic wrap or parchment, wrap and shape into a log. Chill until firm. Slice and serve over grilled steak.
• TIP: Try making other flavored butters with odds and ends from your fridge: capers, pickles, olives or even hot sauce.

FRESH RADISHES WITH FLAVORED SALTS AND BUTTER

Steps:

• Toast fennel seeds in a dry skillet over medium heat, shaking pan continuously, until aromatic, about 4 minutes. Transfer to a spice grinder; grind until seeds are no longer coarse. Repeat with cumin seeds.
• In a small mixing bowl, stir ground fennel seeds into 1/2 cup coarse salt; transfer to a small serving bowl. Wipe out mixing bowl, then mix ground cumin seeds into 1/2 cup coarse salt; transfer to another small serving bowl. Wipe out mixing bowl, then stir paprika and cayenne pepper into 1/2 cup coarse salt; transfer to a third serving bowl.
• Arrange radishes on a serving platter. Pour the remaining 1/2 cup salt into another serving bowl. Transfer softened butter to a slightly larger bowl. Serve.

RADISH SPREAD

Steps:

• Mix all ingredients together.
• Chill.
• Serve on rye rounds or crackers.

RADISH BUTTER ON TOASTED BAGUETTE

Steps:

• Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.
• Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread radish mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve.

RADISH CREAM CHEESE SPREAD

Steps:

• Mix first 5 ingredients together until smooth.
• Stir in radishes and onions.
• Chill for several hours.
• Serve with crackers or baguette slices.

RADISHES WITH CHIVE BUTTER

Steps:

• In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it.

RADISH AND BUTTER SPREAD

Steps:

• Mix butter, radishes, chives, and lemon juice in a bowl and season with salt.

RADISH AND BUTTER SPREAD

Steps:

• Mix butter, radishes, chives, and lemon juice in a bowl and season with salt.

RADISH SANDWICHES WITH BUTTER AND SALT

Steps:

• Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
• Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.