It’s spring! Although we’re still deluged with cold rains here in Washington, the crazy cheap prices of fresh radishes is one evidence that spring has arrived. Knowing we’ll get some in our CSA this year, I’ve been trying to come up with some new favorite radish recipes. Inspired by the French breakfast of radishes and butter on bread (which I first had when the Herbfarm served it at IFBC), I decided to make a simple radish spread recipe perfect for breakfast, lunch and snacking!
Radishes are a root vegetable with a lot of different varieties. They are simple and beautiful, and are typically eaten raw. The leaves of radishes are edible, but most people just eat the root, which is the large bulb. They’ve got a great crunchy texture with a peppery taste. The ones you typically see in grocery stores are red or European radishes.
Not only do I like radishes for the way their peppery flavor bites my tongue, they’re also good for you! A whole cupful of sliced radishes only has 20 calories, but it’s packed with potassium, folic acid, vitamin B6 and calcium.
Now that I have a working food processor again, I’m using it several times a week. It makes quick work of this radish butter. If you don’t have a food processor, you can finely chop the radishes with a large knife and then mix the into the soft butter. It’s just a LOT more work.
The radish butter is great on slices of toasted bread or crackers, or if you’re watching carbs, try spreading it on little leaves of romaine or endive. My naughty cat likes to just lick it right out of the bowl!
This is a great option for breakfast or a snack, and I serve it with bread as a side at dinner to keep our hungry boys satisfied.
If you’re looking for more radish recipes, give my radish cranberry coleslaw a try, it’s one of my favorites. How do you like to eat radishes?
Radish ButterPrep time: 5 minutes Cook time: 0 minutes Total time: 5 minutes Yield: about 1/2 cup
small to medium red radishes
- 1 stick (8 TBS)
- to taste
salt and pepper
- Trim leaves and root strand off of radishes, then wash and dry the radish bulbs.
- Place radish bulbs in a food processor and pulse until very finely chopped.
- Add the butter and pulse until smooth.
- Mix in salt and pepper to taste, or spread on bread and sprinkle individual servings with salt and pepper.
- Serve at room temperature. Can be kept covered at room temperature for three days.
Approximate cost/serving: I got a bunch of 12 radishes for 50 cents. Butter I get in bulk at Sam’s Club for 58 cents a stick. That mean this half a cup or so of vegetable spread is just around $1.10! At one TBS a serving (enough for 3-4 small toasts), that’s just 14 cents a serving.
Vegetarian/gluten free: Totally meatless and vegetarian without adjustments as long as you eat dairy products. Gluten free as is.