I have so many garden fresh radishes that I don’t know what to do with them. After a quick search on the internet, I found this recipe for radish butter. Apparently it’s a France French thing to pair radishes with butter. Well all I can say is it works! The butter cuts the sharp taste of the radish and season with a little salt and pepper, it tastes great on toast (or baguette in this case).
8 medium radishes (about 1 bunch), cleaned, root ends trimmed
6 tbsp. unsalted butter, room temperature
One 8-oz. baguette
Coarse salt and freshly ground black pepper, to taste
1. Preheat oven to 375F.
2. 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.
3. Slice baguette in half lengthwise, and place in oven; toast until crisp and browned. Remove from oven, and cool slightly.
4. Spread radish mixture on toasted baguette; season with salt and pepper.
5. Slice each half into four pieces, and serve.
So this time I used baguette, following the recipe. The next morning I just used toast. Apparently the radish butter also pairs well on an endive spear as a light hors d’oeuvre. Either way, it’s yummy.
Most important tip I can give you: make sure the butter is softened. It will make your life a whole lot easier! Mine was still sort of chilled and I had to fight with it while mixing to get it to blend well.
The first batch I had, I was disappointed that the butter didn’t melt so I put it in the microwave for about 10 seconds. Don’t. The radishes lose their crisp-ness. Even if the butter doesn’t melt, it’s really good! I’ve read that if you soak the radishes in cold water for several hours they will be more crisp. I have never tried it myself though.