Radish Butter Recipes

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.

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 the radishes and place them in the small bowl of a food processor.
• Add the leaves.
• Process until very finely chopped.
• Add the butter and process until well blended, scraping down the sides of the bowl as necessary.
• Add the salt and lemon juice and process again.
• The finished butter will be slightly chunky and more like a spread than a butter. Cover and refrigerate for several hours before serving.

RADISHES WITH SMOKED BUTTER

Steps:

• Cover the bottom of a big Dutch oven with wood chips. Ball up three big pieces of aluminum foil each to about the size of a golf ball, then place them on top of the chips; they'll be used to prop up the bowl of butter. Cover the Dutch oven and heat over medium-high heat for 10 minutes.
• Place the butter in a heatproof bowl and place the bowl on top of the aluminum balls. Reduce the heat to medium-low and cover the pot, allowing a small opening to vent. Cook for 30 minutes. Taste; if you'd like it to be smokier, cook for longer, up to 30 minutes more. Let the butter cool at room temperature back to 65 to 70 degrees F.
• To speed up the cooling, stick the butter in the freezer, stirring occasionally, until spreadable and opaque, about 20 minutes.
• Sprinkle the butter with flaky salt, then serve with radishes for dipping or spreading.

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.

SAUTEED RADISHES

Steps:

• Heat butter in a skillet over low heat; arrange radishes, cut side-down, in the melted butter. Season with salt and black pepper. Cook, stirring occasionally, until radishes are browned and softened, about 10 minutes.

SIMPLY FRENCH! RADISHES WITH BUTTER AND FLEUR DE SEL

Steps:

• Wash and gently dry your radishes. Snip the leaves off, or leave them on if they are very fresh.
• Serve the radishes with slightly softened butter and a bowl of fleur de sel sea salt or table salt.
• If you wish to serve this as a light supper or luncheon dish, serve with crusty bread.

RADISHES WITH SWEET BUTTER AND KOSHER SALT

Steps:

• Divide the radishes among small plates.
• Neatly cut the butter into 4 small portions, and set on plates.
• Pile a small amount of salt on each plate.

BUTTER-STEWED RADISHES

Steps:

• Trim the tops from the radishes, leaving 1/4 inch of green stem. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.
• Put radishes in a wide skillet and season well with salt and pepper. Add butter and 1 cup of water and bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.
• Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill.