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
Ingredients
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4 ounces
softened butter
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6
radishes, roughly chopped
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2 tablespoons
fresh lemon juice
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3
chives, roughly snipped with scissors
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1/2 teaspoon
the best salt on your shelf
Directions
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Combine the butter, radishes, lemon juice, chives, and salt in a medium bowl.
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Mix gently with a wooden spoon, folding the ingredients into the butter.
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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.)
Alana Chernila writes, cooks, sells fresh vegetables, teaches cooking and cheesemaking, and blogs at EatingFromTheGroundUp.com. She is the author of two books, The Homemade Pantry:101 Foods You Can Stop Buying and Start Making, and The Homemade Kitchen: Recipes for Cooking with Pleasure. She lives with her husband and daughters in western Massachusetts.
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