Radish Butter

We're on harvest #4 or #5 of radishes from the farm this year and, honestly, I've been running out of ideas on how to use all of them! Those pesky little gems of red, spicy deliciousness pop up so quickly and have such a short shelf life, it's important we find ways to use them - quick!

So imagine my excitement when I discovered the concept of Radish Butter! It's so simple, comes together so easily and uses up a ton of radishes. Plus, everyone in our family seems to love it - especially spread on top of our Cornbread!

I highly recommend taking a stab at this recipe as an interesting and new accompaniment for any baked savory item. I'm sure it would be a hit at any dinner party when served alongside some freshly baked rolls. Yum!

Radish Butter

Makes about 2.5 cups finished butter.

  • 12-16 small radishes (about 2 cups)
  • 1 stick butter, softened
  • 2 green onions, tops removed
  • 2 cloves garlic
  • 1 tsp. salt (plus more to taste)
  • A few cracks of black pepper

Make sure you start with softened, room temperature butter before creating this recipe.

Clean your radishes by washing them thoroughly and removing the stems; place them in a food processor with  garlic cloves and green onions, making sure to remove the softer tops of the green onions which can get gummy in the food processor.

Blend vegetables in pulses 3-4 times until large pieces have broken down. Add your softened butter and season everything with a little salt and pepper. Blend on regular speed for 1-2 minutes until the butter is fully incorporated and your mixture is pinkish and the radishes have broken down to tiny bits.

Taste and season with more salt and pepper, if desired.

TO STORE: Remove Radish Butter to a sealed container and keep it in the fridge for up to one week, if it lasts that long! It can also be frozen for up to 3 months.

TO SERVE: it's best to remove from your refrigerator at least 30 minutes before serving so the butter returns to room temperature and spreads easily.

LET'S EAT: This Radish Butter is great on: cornbread, toast, rye crisps, bagels and any other baked good you want to give a nice kick to!

GO VEGAN: Make this recipe with vegan butter instead of dairy butter and you have a delicious vegan spread no one will ever guess is dairy-free!

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