May 25, 2014
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
Ingredients
- 1 pound assorted radishes
- 1/2 cup butter, softened
- 1 anchovy filet
- salt and pepper, to taste
Preparation
Combine radishes, butter and anchovy filet in food processor and purée until smooth. Strain excess liquid. Add salt and pepper to taste.
