Pretty in Pink Radish "Butter"

By inpatskitchen • May 17, 2012 • 0 Comments

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Author Notes: A couple of years ago TheKitchn offered a recipe for zucchini butter from Jennie Cook of Jennie Cooks Catering. With an abundance of zucchini, I thought I'd try it...it was wonderful... and I always thought that someday I might try a version of it using another vegetable. Today was the day. Simple, simple, simple.... spread on crackers, toast or even bagels in the morning. No harsh bite..just "buttery" smoothness!

http://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770 - inpatskitchen

Makes a little over one cup of radish butter

2 bunches large red radishes (around 20) grated on the large holes of a box grater
1/3 cup extra virgin olive oil
2 tablespoons finely diced red onion
1 large clove garlic, minced
Salt and pepper to taste

After grating the radish, pat with paper toweling to dry it a bit.
In a large saute pan, cook the onion and garlic for a few minutes to soften.
Add the radish and saute over medium-high heat, stirring often, until the mixture softens and becomes a bit gooey. This will probably take 20 to 30 minutes.
Generously season with salt and add a little pepper. (I used 1 tsp salt and 1/2 tsp pepper) Use your judgement
Cool and refrigerate for about an hour before serving on crackers, little toasts or cucumbers. http://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770