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.... a great snack or appetizer spread on crackers, toast or even bagels in the morning. No harsh bite..just "buttery" smoothness!
a little over one cup of radish butter
bunches large red radishes (around 20) grated on the large holes of a box grater
extra virgin olive oil
finely diced red onion
large clove garlic, minced
Salt and pepper to taste
In This Recipe
After grating the radish, pat with paper toweling to dry it a bit.
In a large saute pan, cook the onion and garlic in the oil 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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!