Radish Butter

Avoid having to slather your radishes in butter by combining the two into a sharp, peppery spread.

by Dani Yokhna
PHOTO: Stephanie Staton

Don’t be turned off by the use of anchovy—it adds a funky saltiness that is especially good spread on pumpernickel.

Yield: approximately 1 quart


  • 1 pound assorted radishes
  • 1/2 cup butter, softened
  • 1 anchovy filet
  • salt and pepper, to taste


Combine radishes, butter and anchovy filet in food processor and purée until smooth. Strain excess liquid. Add salt and pepper to taste.

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