Radish Butter


This is one of those magical recipes where the end result is so much greater than the sum of its parts. The spicy crunch of the radish against the sweet smoothness of the butter is a delight. It is also a good option for parties because it can be made in large quantities and advance then held for a couple of days. If you do get ahead on the butter, be sure to refrigerate it to keep the radishes crisp and to allow to come back to room temperature before serving so that it is actually spreadable. The salt in the recipe will leach some water from the radishes no matter what; simply drain it off before serving.

  • 1 bunch Easter egg radish, topped and cleaned
  • 8 oz unsalted butter, softened
  • 4 oz parmesan, grated
  • ½ C picked parsley, chives or sorrel
  • 3-4 big pinches of salt
  1. On the coarsest side of the a box grater, shred the radishes
  2. Roughly chop the herbs
  3. In a large mixing bowl (or in a stand mixer), paddle the butter until soft and pliable
  4. Add the parmesan, radishes, herbs and salt
  5. Paddle until well-combined
  6. Taste and adjust the seasoning, there really needs to be enough salt to make this tasty.
  7. Serve with crackers or crusty bread