Wednesday, May 19, 2010

Radish Butter

Radish Butter

One of the great joys of a CSA is the sense of adventure it brings to cooking. It's like Iron Chef for the home crowd. I'm a pretty happy vegetable eater, but when it comes to shopping, I tend to stick to the tried and true. So when we found ourselves with radishes, I had no idea what to do with them. Happily, our CSA's website has a recipe section. Which included radish butter. Given that I already wanted to make butter this was a no brainer.

Makes: About 12 tbsps of spread

5 radishes
4 tbsps unsalted butter
t tsp finely grated lemon zest
sea salt

WASH radishes

REMOVE about a dozen leaves
REMOVE the stems from the leaves
CHOP leaves

SLICE radishes into small pieces (first into rounds and then into slivers)

MIX butter and lemon zest
ADD chopped radish and leaves
SALT to taste

My Thoughts
1. We served this on crusty French baguette with tomato slices.

2. I found the lemon to be overpowering, it was an odd experience, the crunch of the radishes but the smell of the lemon.

3. This has potential, but I think I would want to add in some other veggies or spices. Less all radish all the time. Alternatively, lightly cooking the radishes first might be a nice touch as it would soften them a bit.

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