RADISH BUTTER

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

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.