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
radishes, roughly chopped
fresh lemon juice
chives, roughly snipped with scissors
the best salt on your shelf
In This Recipe
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.)
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.