Sunday, July 26, 2009

Radish Butter

This recipe originated with Martha Stewart but I have modified it to fit my taste. I use it on Melba toasts for a snack or inside sandwiches. It also makes a fantastic and zippy alternative to garlic bread. For the original recipe, click here.

1 bunch of radishes (about 8)
1 stick of butter, softened.
freshly ground pepper (or even lemon pepper for a little extra zip!)
finely chopped fresh tarragon
kosher salt

  1. Clean and trim radishes as necessary.
  2. Grate radishes.
  3. Place grated radishes in a strainer and press out excess liquid.
  4. Place drained radishes in bowl with butter and seasonings.
  5. Mash mixture together and stir completely.
  6. Chill in refrigerator and use when ready, warming to room temperature first for spreading ease.

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