Sautéed Radishes & Radish Butter
Join Culinary Director Deb Traylor in the Ginger and Baker Teaching Kitchen as she shares two delicious recipes using spring radishes: peppery, crunchy Sautéed Radishes and one of our all time favorites, Radish Butter. Spread some radish butter on toasted sourdough bread and experience one of the true pleasures of the season!
Radish Butter & Salt Crostini
- 6-8 radishes, chopped
- 1/2 cup cold unsalted butter, chopped
- 1 tsp. fleur de sel or coarse kosher salt (we like Maldon)
- ½ tsp. freshly ground pepper
- 1 baguette or rustic loaf, sliced and toasted
Combine radish and butter with 1/2 teaspoon of salt and pepper. Or for vibrant pink color combine radish, butter, salt and pepper in a food processor and mix briefly. To serve, spread radish butter over toasted baguette slices and sprinkle with remaining salt.
- 1 bunch radishes
- 3 Tbsp olive oil
- juice of 1/2 lemon
Clean radishes and halve or quarter. Heat olive oil in a large sauté pan. Add radishes and cook over medium heat until lightly browned. Sprinkle with salt and lemon juice and serve.