Radishes! We just harvested a bumper crop of these ruby beauties last week.
There are few ways I really enjoy eating my radishes: roasted radishes, fermented radish pickles, and this glorious creation: radish butter.
My radish butter is a spin-off of this great recipe from Grow It Cook It Can It. That one is splendidly delicious too, so if you have fresh fennel and marjoram I encourage you to give her recipe a try.
However, alas!- I was lacking some of those fresh ingredients, so I have come up with my own version. This is a mini-recipe, using only a half a pound of butter, so feel free to double or triple it as you feel is appropriate.
(As a side note, you can save the radish tops as an edible green. I like to dehydrate mine and grind them up into super green powder. Give it a try.)
Garlic-Fennel Radish Butter
- 1/2 cup salted butter, softened
- 2-3 radishes, finely minced
- 1 large garlic clove, finely minced
- 1/2 tsp dried fennel seed
- sprinkle of black pepper
Simply prepare & mix up the ingredients. That’s it.
A little spicy, deliciously savory, and strangely addictive.
Store your radish butter in the fridge, or freeze it for a few months at a time to thaw out for later.