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RADISH BUTTER

  • December 9, 2009 - 12:12 PM

RADISH BUTTER

Serves 6.

Note: This simple veggie spread is a knockout on the appetizer table. From "The Lee Bros. Simple Fresh Southern," by Matt Lee and Ted Lee.

• 1/2 lb. round red radishes, trimmed, at room temperature

• 6 tbsp. unsalted butter, completely softened, divided

• 1/4 tsp. kosher salt, or 1/2 tsp. Maldon salt

• 1/8 tsp. freshly ground white or black pepper

• Sliced rye toast points, or toasted slices of French bread, or water crackers, or 2-inch celery sticks, or endive leaves or romaine heart halves

Directions

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 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 with toast points, bread, crackers, celery, endive or romaine.

The butter will keep, covered with plastic wrap, in the refrigerator for up to two days. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle salt and freshly ground pepper over the radish butter before serving.

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