Radish Butter

June  7, 2010
7 Ratings
  • Serves 6
Author Notes

Radishes with butter and salt – so simple and so delicious. This compound butter is very fragrant. For the herbs, feel free to substitute parsley, mint, chives, chervil, or most any herb that you like. The juniper berries are aromatic and subtly piney, and pair nicely with the rosemary. The idea for adding radishes to the compound butter came from the blog Apple Pie, Patis, Pâté. Here's the link: www.applepiepatispate.com/appetizer/radish-herb-butter. - mrslarkin —mrslarkin

Test Kitchen Notes

The flavors of this butter absolutely exploded in my mouth which, since I had it for breakfast, was a more effective morning jolt than even my cup of coffee! The bite of the radish and garlic is enveloped and tempered by the creamy sweetness of good butter and made quite elegant by the pungent aromas from the juniper berries and rosemary. The juniper berries really make it unique, so I would make an effort to include those. After taking a bite of this butter, spread on a nice hunk of crusty baguette, I was instantly transported to somewhere far more exciting—and more French—than my little breakfast table. Admittedly my breath smelled of garlic the rest of the day, but I loved it! - fiveandspice —The Editors

What You'll Need
  • 1 - 2 green garlic, rough chopped (bulb, stalk and some tender green leaves), or substitute 1 fat garlic clove, finely chopped
  • 1 small sprig fresh rosemary, needles removed and set aside
  • 8 - 10 juniper berries, crushed (optional)
  • 4 ounces unsalted butter (1 stick), softened (spreadable but not really mushy)
  • sea salt or kosher salt
  • fresh cracked black pepper
  • 6 French breakfast radishes, or any radishes, cut into thin rounds, then julienned
  1. In a medium bowl, place garlic, rosemary and juniper berries into a mini chopper and process until minced. Remove to a bowl and add the butter. Mash together. Add salt and pepper to taste.
  2. Add the radishes and gently fold together.
  3. Serve with additional salt, if desired, and crusty bread, crostini or crackers.

See what other Food52ers are saying.

  • PeachyCallahan
  • Sunchowder
  • Sagegreen
  • Lizthechef
  • TheWimpyVegetarian

12 Reviews

PeachyCallahan February 11, 2011
Oh, this is exactly what I have been craving! I am so on this. Thanks!
mrslarkin February 11, 2011
You're welcome! Let me know what you think!!
Sunchowder September 5, 2010
I really like the look of this recipe, it is a Saved one now!
mrslarkin September 5, 2010
Thanks, Wendy!
Sagegreen August 21, 2010
I love this! I just posted my mustard butter and am off to the market to see if I can find fresh mustard greens to add to what I made yesterday.
mrslarkin August 21, 2010
Thanks, Sagegreen! I love butter, too! Your recipe sounds delicious.
Lizthechef August 20, 2010
This sounds very French and delicious!
mrslarkin August 20, 2010
oui oui, madame! Merci! (and that's the extent of my french.)
TheWimpyVegetarian June 13, 2010
This looks killer! I got some beautiful French breakfast radishes yesterday at the farmer's market and plan to use them with this recipe. Thanks!
mrslarkin June 13, 2010
You're welcome, ChezSuzanne! Let me know how it goes.
friendlyoaks June 9, 2010
Thank you for your creative approach! A substantial piece of bread covered with butter, then radish slices and a touch of coarse salt (like fleur de sel) has long been a favorite. So understated, so exquisite. But you have taken it to the next level. Juniper berries? I will have to try this.
mrslarkin June 9, 2010
Thank so much, friendlyoaks. I hope you enjoy it!