RADISH BUTTER

RADISH BUTTER image

Categories Vegetable Appetizer No-Cook Vegetarian Quick & Easy

Yield 12 people

Number Of Ingredients 11

Ingredients

½ pound round red radishes, trimmed, at room temperature
6 tablespoons unsalted butter, completely softened
¼ teaspoon kosher salt, or ½ teaspoon Maldon salt
⅛ teaspoon freshly ground white or black pepper
Serve with about 8 each of-
thinly sliced rye toast points
toasted slices of French bread
water crackers
and
2-inch celery sticks
endive leaves or romaine heart halves

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).

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