Radish Butter

Adapted from Fat by Jennifer McLagan

We consume radishes by the kilo at Piccalilli Farm when in season (Its OK when we both have radish breath :).  This is an easy way to get them in a spreadable, convenient and delicious format.  It’s like all the best of the insides of a radish sandwich in a convenient spread.  Put this out with some sliced bread, hard boiled eggs, smoked fish or ham and be a hero! 

15 French Breakfast Radish (about 2/3 cup) trimmed

6 radish leaves (more if you are like us)

3 TBSP unsalted butter

1/2 tsp nice salt (no iodized morton stuff here)

A squeeze of lemon

  1. Blitz radishes with the greens for a couple pulses in your food processor.

  2. Add the butter and process till well blended, scraping sides as needed.

  3. Add salt, lemon, blend once more.  Taste.  Adjust more salt or lemon.  

  4. It'll be a little chunky and that’s good!  Chill for a before serving.

Alison Bjerke-Harvey