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Author Notes: All winter, I search for exciting recipes to make old food seem new, and then the spring comes and I am so desperate for fresh food that I want to eat it right out of the ground. In the interest of being more civilized, I chop up radishes into butter, and then I eat them for breakfast, lunch, and dinner. —alana_chernila
Makes 1/2 cup
- 4 ounces softened butter
- 6 radishes, roughly chopped
- 2 tablespoons fresh lemon juice
- 3 chives, roughly snipped with scissors
- 1/2 teaspoon the best salt on your shelf
- Combine the butter, radishes, lemon juice, chives, and salt in a medium bowl.
- Mix gently with a wooden spoon, folding the ingredients into the butter.
- Serve on bread, or crackers, or anything you to prevent you from just eating the radish butter with a spoon, which you might be tempted to do. (I promise I won't tell.)
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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