Adapted from The Splendid Table

The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor 

1/2 pound red radishes, trimmed, at room temperature

6 tablespoons unsalted butter, completely softened

1/4 teaspoon kosher salt, or ½ teaspoon Maldon salt

1/8 teaspoon freshly ground white or black pepper

About 24 thinly sliced rye toast points, toasted slices of French bread, water crackers, 2-inch celery sticks, endive leaves, or romaine heart halves


1. 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.

2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.

3. Transfer to a medium bowl and add 4 tablespoons of the butter.


4. 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.

5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days.

6. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving)