Pretty in Pink Radish "Butter"

By • May 17, 2012 • 0 Comments

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 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.... a great snack or appetizer spread on crackers, toast or even bagels in the morning. No harsh bite..just "buttery" smoothness!
Adapted from:

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
  1. After grating the radish, pat with paper toweling to dry it a bit.
  2. In a large saute pan, cook the onion and garlic for a few minutes to soften.
  3. 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.
  4. Generously season with salt and add a little pepper. (I used 1 tsp salt and 1/2 tsp pepper) Use your judgement
  5. Cool and refrigerate for about an hour before serving on crackers, little toasts or cucumbers.
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