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Radish Butter

By Keith Dresser

Published on February 2, 2021

Time

25 minutes

Yield

Makes.1 cup

Radish Butter

Ingredients

6 ounces radishes, trimmed and quartered2 teaspoons distilled white vinegar 4 tablespoons unsalted butter, softened1-2 teaspoons prepared horseradish ¼ teaspoon table salt

Before You Begin

If your radishes have the greens attached, buy one small (9- to 10-ounce) bunch. Spread the butter on slices of baguette, rye toasts, crackers, or celery sticks.

Instructions

  1.  Pulse radishes and vinegar in food processor until finely chopped, 10 to 15 pulses, scraping down sides of bowl as needed. Let stand for 10 minutes.
  2.  Transfer radishes to large plate lined with triple layer of paper towels and spread into even layer. Top with another layer of paper towels and press gently. Let stand for 5 minutes.
  3.  Combine butter, 1 teaspoon horseradish, and salt in bowl. Stir in radishes until well combined. Season with salt and up to 1 teaspoon additional horseradish to taste. Serve.
Radish Butter
Photography by Daniel J. van Ackere. Styling by Ashley Moore.

Radish Butter

Headshot of Keith Dresser
By Keith Dresser
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Time

25 minutes

Yield

Makes.1 cup

Ingredients

6 ounces radishes, trimmed and quartered
2 teaspoons distilled white vinegar
4 tablespoons unsalted butter, softened
1-2 teaspoons prepared horseradish
¼ teaspoon table salt

Ingredients

6 ounces radishes, trimmed and quartered
2 teaspoons distilled white vinegar
4 tablespoons unsalted butter, softened
1-2 teaspoons prepared horseradish
¼ teaspoon table salt

Ingredients

6 ounces radishes, trimmed and quartered
2 teaspoons distilled white vinegar
4 tablespoons unsalted butter, softened
1-2 teaspoons prepared horseradish
¼ teaspoon table salt

Why This Recipe Works

When radish cells are cut, an enzyme called myrosinase breaks down mild glucosinolate molecules in the vegetable, creating sharp, pungent compounds called isothiocyanates. We used this to our advantage in our radish butter, a riff on the venerable French appetizer of radishes served with sweet butter and sea salt. By finely chopping the radishes, we maximized their sharpness. We then folded in creamy softened butter for a sweet and spicy spread for rye bread or celery sticks.

Before You Begin

If your radishes have the greens attached, buy one small (9- to 10-ounce) bunch. Spread the butter on slices of baguette, rye toasts, crackers, or celery sticks.

Instructions

  1.  Pulse radishes and vinegar in food processor until finely chopped, 10 to 15 pulses, scraping down sides of bowl as needed. Let stand for 10 minutes.
  2.  Transfer radishes to large plate lined with triple layer of paper towels and spread into even layer. Top with another layer of paper towels and press gently. Let stand for 5 minutes.
  3.  Combine butter, 1 teaspoon horseradish, and salt in bowl. Stir in radishes until well combined. Season with salt and up to 1 teaspoon additional horseradish to taste. Serve.

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Appears In

Magazine

March / April 2021

Key Equipment

Equipment

The Best Food Processors

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