Matt & Ted Lee's Radish Butter
Matt & Ted Lee's Radish Butter
Rating: (1 rated)
Recipe Yield: Serves 6
Preparation

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
About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves

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.)

→ Check out the Lee Brother's book! Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee.

Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter

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