Radish Butter Spread

By lorik

Ingredients

• 1/2 pound round red radishes, trimmed, at room temperature
• 6 tablespoons unsalted butter, completely softened
• 1/4 teaspoon kosher salt, or 1/2 teaspoon Maldon salt
• 1/8 teaspoon freshly ground white or black pepper
• 24 About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

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.)

Per serving, based on 6 servings. (% daily value)
Calories 108 Fat 11.6 g (17.8%) Saturated 7.3 g (36.5%) Trans 0.5 g Carbs 1.3 g (0.4%) Fiber 0.6 g (2.5%) Sugars 0.7 g
Protein 0.4 g (0.8%) Cholesterol 30.5 mg (10.2%) Sodium 113.2 mg (4.7%)