The classic French preparation involves nothing more than radishes, butter, and salt. Fearful of not quite “getting” it, I tried out this minted radish butter recipe from Green City Market instead.

You don’t need to be French to appreciate these crunchy clusters of red, pink, and green. The radishes, herbs, and spritzes of lemon lightened the fattiness so much that I almost forgot I was eating butter. My preference is serving the butter generously salted and peppered as a spread for bread, crackers, or other raw vegetables.

recipe adapted from Green City Market
Weekend Herb Blogging hosted by Graziana

Radish Herb Butter Recipe

makes about 6 servings

8 ounces unsalted butter, at room temperature
juice of 1/2 lemon
salt and freshly ground black pepper, to taste
1/4 cup fresh mint leaves, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
5 radishes, about 1 to 1/2 inches in diameter, washed and trimmed

Directions:

1. Slice the radishes into thin rounds, and then into strips to julienne (or use a mandolin). Discard the root ends.
2. In a bowl, beat the butter with a wooden spoon until smooth.
3. Beat in the lemon juice and season with salt and pepper to taste. Mix in the chopped herbs just until thoroughly incorporated.
4. Gently fold in the julienned radishes. Taste and adjust the seasoning if necessary.

This is a post from Apple Pie, Patis, and Pate
Radish Herb Butter

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