Enjoy radish butter on toast or crackers. This recipe, which is one of my favorites, was inspired by a fellow-sharer, whose name I don’t know. She gave me the idea while we sorted through cured squash for the winter share pick-up during our work-for-share hours. Thank you, anonymous sharer! This recipe is one of my favorites.

Ingredient proportions can be adjusted to your taste, below are those recommended by splendidtable.org


  • ½ pound radish
  • 8 T butter
  • ¼ tsp Kosher salt (or use ½ tsp Maldon salt for more texture)


  1. Let butter soften at room temperature.
  2. 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.
  3. Wring out the excess liquid from the radishes with cheesecloth or a paper towel.
  4. Transfer to a bowl and add the butter and salt.
  5. With a rubber spatula, cream the radish and butter together, until the mixture comes together in a smooth, pliable mass.
  6. Transfer the mixture to a 2-cup ramekin or bowl, and serve at room temperature.