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from Emma's cookbook

Radish Butter




  • 6 Radishes and their greens
  • 4 tablespoons organic butter
  • grated zest of 1 lemon
  • 2 tablespoons minced fresh mint
  • one pinch of high quality sea salt, such as fleur de sel
  • freshly grated pepper
  • Preparation:
    1. Wash the radishes and trim off the long roots and leaves, setting the leaves aside. Slice the radishes into thin rounds, then slice the rounds cross-wise into narrow strips, so that each strip is tipped with color. Chop up the leaves so that you have about 1/2 cup.
    2. Mix the butter with the lemon zest until its softened, and then stir in the radishes, radish leaves, mint, salt and pepper until well combined. Serve spread on slices of crusty baguette or on a dark pumpernickel bread.

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    modified: 2011.06.22 | created: 2011.06.22

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