Radish Butter with Herbs

The classic French preparation involves nothing more than radishes, butter, and salt. You don’t need to be French to appreciate these crunchy clusters of red, pink, and green. The radishes, herbs, and spritzes of lemon lightened the fattiness so much that I almost forgot I was eating butter. My preference is serving the butter generously salted and peppered as a spread for bread, crackers, or other raw vegetables.

8 oz unsalted butter, at room temperature
½ lemon, freshly squeezed
sea salt
black pepper, freshly cracked
¼ cup fresh mint leaves, chopped
2 Tbsp. fresh chives, chopped
2 Tbsp. fresh parsley, chopped
5 radishes, about 1½" in diameter, washed and trimmed

Slice the radishes into thin rounds, and then into strips to julienne (or use a mandolin). Discard the root ends.

In a bowl, beat the butter with a wooden spoon until smooth.

Beat in the lemon juice and season with salt and pepper to taste. Mix in the chopped herbs just until thoroughly incorporated.

Gently fold in the julienned radishes. Taste and adjust the seasoning if necessary.

Makes 6 servings.