Radish-Scallion Butter

This is no “ladies who lunch” tea sandwich topper. This is a punchy, sock-in-the-mouth spread chock-full of spicy radishes and pungent scallions. Smear it on crackers or toasted baguette slices for a zingy and quick appetizer.

Casey Barber

Radish-Scallion Butter

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    6 radishes, red bulbs only 1 stick unsalted butter, softened
    1/4 cup minced scallions, white and light green parts only 1/4 teaspoon


    Prep: 15 min Total:
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    • 1

      Clean and trim the radish bulbs of any errant leaves or roots. Coarsely grate the radishes with a box grater or food processor disc.

    • 2

      Wring the excess water out of the grated radishes using cheesecloth, a kitchen towel, or paper towel. (They’re more watery than you think!)

    • 3

      Stir the radishes, scallions, softened butter, and salt together with a fork or pastry blender. Add more salt if needed.

    • 4

      Scrape the butter into a serving dish and refrigerate for an hour to allow the butter to re-firm slightly.

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