Radish Butter – A Peppery Addition To Your Table

I thought this recipe for Radish Butter was a fun idea for two reasons. Firstly because it is one of the (few) things that my amateur veg patch gardener Husband is good at growing – he brings me freshly washed, topped and tailed deep purple skinned radishes which are crispy and peppery. Secondly, it adds an interesting element to any BBQ spread you are planning – why have normal butter when you can have radish butter! Always nice to give your guests a few little surprises I think…

Radish Butter

Ingredients serves 6
1/2 pound radishes, trimmed, at room temperature
6 tablespoons unsalted butter, completely softened
1/2 teaspoon Maldon salt
Freshly ground white or black pepper

How to prepare
Put the radishes in a food processor and pulse until finely diced, four or five 3-second pulses. Transfer the contents to a double thickness of paper towel 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 ramekin or small bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with clingfilm, in the refrigerator for up to 2 days. Remove it from the refrigerator 15 minutes before serving to let it soften.)