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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{ 11 comments… read them below or add one }

Megan (The Runner's Kitchen) May 9, 2011 at 9:32 am

The first time I heard of radishes, butter, and salt on bread (in Molly Wizenberg’s book A Homemade Life) I thought it sounded really weird. But after trying it for myself, I must admit it’s a delight to the palate! Your compound butter looks like a delicious take on the combo :)


Angharad May 9, 2011 at 9:53 am

Ahhh I still need to read that book! Glad to know I’m in good company. It is surprisingly good isn’t it? Springtime flavour punch.


Laurie Jesch-Kulseth@ Relish It May 9, 2011 at 10:10 am

I love radishes! I would feel very “French” if I made this! :). Looks delicious.


holly May 9, 2011 at 10:52 am

okay, so i don’t really like radishes for the exact reasons you mentioned. spicy. irritating. etc. however, i do like butter. so i am thinking, really, how bad can this be?

me thinks not so bad at all… :)


my little celebration May 9, 2011 at 12:21 pm

How clever! I’d have never thought of this. Thanks for sharing :D.


emily (a nutritionist eats) May 9, 2011 at 1:50 pm

This sounds so delightful for spring! (although I do agree with Holly…I love butter so I was already sold ;) )


Errign May 10, 2011 at 9:33 am

I haven’t yet come around to liking radishes, but this does sound appealing. :)


Tasha @ Voracious May 10, 2011 at 11:42 pm

Good quality butter can make anything taste good, but it’s a classic to pair with radishes. Somehow, I’ve never thought to put it on toast before, but now it’s all I can think of. Surprisingly, radishes are something we can actually get good quality specimens of here. Brilliant photos!


Kristen June 30, 2011 at 1:07 pm

I’m eating this as I type and Oh. My. Gosh. I love it. I used Kerrygold Irish butter and baguette. I think this will cancel out all my tennis this morning… But the butter is 100% worth it.


debbie February 2, 2012 at 3:44 pm

I to first had this after reading a homemade life. They quickly became a summer favorite of mine and I make them all the time. I do like the idea of chopping the radishes instead of layering them. Very smart thinking. PS. Just found your website and I love it. Thanks!


kelsey May 5, 2012 at 9:28 am

going through the spring archives… this looks so good! oh, totally trying this this morning.


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