Best Radish Butter Recipes

RADISH SANDWICHES WITH BUTTER AND SALT

Steps:

• Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
• Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.

ROASTED RADISHES WITH BROWN BUTTER, LEMON, AND RADISH TOPS

Steps:

• Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.
• Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
• Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

OPEN-FACE BUTTER AND RADISH SANDWICHES

Steps:

• Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
• Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.

BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE

Steps:

• In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
• In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

RADISH AND BUTTER SPREAD

Steps:

• Mix butter, radishes, chives, and lemon juice in a bowl and season with salt.

RADISH BUTTER ON TOASTED BAGUETTE

Steps:

• Preheat oven to 375 degrees. Grate radishes on the large holes of a box grater; place on paper towels, and squeeze out excess liquid. Combine radishes and butter in a small bowl; mix well.
• Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread radish mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve.

RADISH CANAPES WITH BLACK-OLIVE BUTTER

Steps:

• Mix olives, scallions, mint, and butter in a bowl. Season with pepper. Spread olive butter onto each baguette slice. Thinly slice radishes. Layer 2 or 3 slices on top of each canape.

RADISH, PARSLEY AND LEMON BUTTER TEA SANDWICHES

Steps:

• In a small bowl, blend the softened butter with the lemon zest and lemon juice and season with salt.
• Spread the bread slices with the lemon butter. Using a 1 1/2 inch round biscuit cutter, cut 16 rounds from 4 slices. Cut the remaining slices into 2 1/2-by-1 inch rectangles. Top with the parsley leaves and radish slices. Serve at once, or cover the sandwiches with plastic wrap and let stand at room temperature for up to 2 hours.

BUTTER LETTUCE AND RADISH SALAD WITH FRESH SPRING HERBS

Steps:

• Whisk oil, vinegar, shallot, and mustard in medium bowl to blend. Season dressing to taste with salt and pepper.
• Cut cores from heads of lettuce, keeping heads intact; rinse and dry. Arrange 1 head of lettuce on each of 2 plates, forming rose shape. Tuck radish and avocado slices between lettuce leaves. Scatter fresh herb leaves over lettuce on each plate. Drizzle salad with dressing and serve.

BUTTER BEAN, CUCUMBER & RADISH SALAD

Steps:

• In a large bowl, garlic, parsley, mint, lemon juice and zest and olive oil with some seasoning to make a dressing.
• Add butter beans, radishes and cucumber then mix the dressing through the salad.

RADISH AND SNAP PEA BITES WITH ROSEMARY BROWN BUTTER DRIZZLE

Steps:

• Add 10 to 12 ice cubes to a medium mixing bowl and fill with cold water. Set aside.
• Place 4 cups of water in a medium saucepot and bring to a rolling boil over medium-high heat. Add the snap peas and blanch for 1 minute. The pea pods will turn bright green and become tender. Remove immediately with a slotted spoon and place in the ice water; this will stop the cooking. Transfer the peas to a double layer of paper towel to wick away the water.
• Heat a large skillet on medium-high heat. Add the oil and get it hot, 1 to 2 minutes. Place the radishes cut-side down in the skillet. Season with the salt. Turn down the heat to medium. Cook the radishes until the bottoms just begin to brown and the radishes feel tender when tested with a knife, 10 to 15 minutes. Remove from the heat.
• While the radishes are cooking, trim 20 to 24 wooden kebab skewers (depending on how many radishes are in your bunch) to 3 1/2 inches long--kitchen shears should do the trick. Thread the peas on the skewers to prepare the bites.
• Five minutes before the radishes finish browning, prepare the brown butter sauce. Heat a skillet on medium-high heat until hot. Add the butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4 to 5 minutes. The butter will begin to darken. Add the rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook until it turns a beautiful, deep brown color yet doesn't burn, another 2 to 3 minutes. Remove from the heat.
• Add the radishes to the skewers and finish each with 1 radish leaf. Place the bites on a cake stand or platter. Drizzle with the brown butter. Serve immediately.

BUTTER-BRAISED RADISH OPEN-FACE SANDWICHES

Steps:

• In 1-quart saucepan, place eggs. Cover with cold water 1 inch above eggs. Heat to boiling; remove from heat, then cover and let stand 18 minutes. Meanwhile, melt butter in 3-quart saucepan over medium heat. Remove stems from radishes, then cut radishes into 1/2-inch pieces. Add to saucepan along with thyme, and cook about 8 minutes, stirring occasionally, until tender.
• Remove eggs from pan, and add to bowl of ice water until cool enough to peel. Peel eggs, then cut in half lengthwise.
• Pull green leaves from radish stems, and add to cooked radishes along with sliced green onions. Cook about 1 minute or until leaves have wilted.
• Assemble sandwiches by topping toasted bread with cooked radishes and radish leaves, egg halves, Parmesan cheese and lemon peel. Finish with a pinch of salt and some freshly ground pepper on top.

RADISH BUTTER

Steps:

• Put the radishes in the bowl of a food processor and pulse until the radish is chopped into very fine dice, four or five 3-second pulses. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid. Transfer to a medium bowl and add 4 tablespoons of the butter. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving).

RADISH FLATBREAD WITH CHIVE BUTTER

Steps:

• Mash 2 tablespoons softened unsalted butter with up to 2 teaspoons chopped chives and some flaky sea salt. Spread on a piece of naan or other flatbread, top with thinly sliced radishes and cut into wedges.

RADISH SCALLION BUTTER

Steps:

• Clean and trim the radish bulbs of any errant leaves or roots. Coarsely grate the radishes with a box grater or food processor disc.
• Wring the excess water out of the grated radishes using cheesecloth, a kitchen towel, or paper towel. (They're more watery than you think!).
• Stir the radishes, scallions, softened butter, and salt together with a fork or pastry blender. Add more salt if needed.
• Scrape the butter into a serving dish and refrigerate for an hour to allow the butter to re-firm slightly.

SHAVED-RADISH SANDWICHES WITH HERB BUTTER

Steps:

• Mix 1/2 cup (1 stick) room-temperature salted butter, 5 mashed drained anchovy fillets, 1 grated small garlic clove, 3 tablespoons each finely chopped fresh chives and fresh tarragon, 2 tablespoons fresh lemon juice, and 1 teaspoon finely grated lemon zest in a small bowl. Season with coarse sea salt and freshly ground black pepper.
• Spread herb butter on one side of each of 32 slices of baguette diagonally cut 1/8" thick. Toss 12 very thinly sliced radishes with salt and pepper in a medium bowl. Top half of bread slices with 16 green radish leaves and radish slices. Top with remaining bread slices, butter side down.