radish butter

May 9, 2011

I used to hate radishes. My parents loved adding them to salads and I always just thought, “Ugh, why?“. They were spicy in that way which makes your eyes water and your throat feel funny.

But somehow…I’ve come around. I like to think of it much in the same way that I came around to parsnips and red wine. Time allows your taste buds to develop and basically grow up. Grown up girls should eat their radishes. Take that message with you and go forth to make this butter.

It’s simple as can be – just grate your radishes and mix them into soft butter, ready to spread onto crunchy slices of baguette or toast. Sweet butter, crisp, peppery radishes, and a sprinkle of salt; it may be the perfect spring time snack. You heard it here first.

Radish Butter

adapted from Martha Stewart


  • 4 medium radishes (about 1 bunch), cleaned, root ends trimmed
  • 3 tablespoons unsalted butter, room temperature
  • Coarse salt and freshly ground pepper
  • Toasted baguette or bread, to serve.


  1. 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.
  2. Spread onto toasted baguette or your wholewheat bread, toasted; season with salt and pepper.
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