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Appetizers, Radishes Steve Strasheim Appetizers, Radishes Steve Strasheim

Radish Butter

Here’s a unique way to use up a fresh bunch of radishes!

From Jenn Pope, RD

radish butter

Main Ingredients

1 bunch of TRF radishes, tops removed, cut into quarters

1 tsp white vinegar

4 tbsp salted butter

2 tsp horseradish

1/8 tsp lemon zest

small pinch salt

Recipe Steps

  1. In a food processor, add quartered radishes and vinegar and pulse until finely chopped. Allow them to let stand for about 10 minutes.

  2. Scoop mixture out onto a few paper towels and pat dry. Allow to dry for about 5 minutes.

  3. In a medium bowl, add softened butter, horseradish, lemon zest, and pinch of salt. Add in pulsed radishes. Mix well & serve immediately!

Additional Notes

Serving tip: try on baguette bread as a snack, on whole wheat toast with cucumber slices, or on top of a grilled chicken breast!

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Sides, Radishes Steve Strasheim Sides, Radishes Steve Strasheim

Crunchy Roasted Radishes

Here’s a way to use the entire radish plant that you’re sure to enjoy! The crunch of the pistachio is amazing and elevates this dish.

From Jenn Pope, RD

crunchy roasted radishes photo

Main Ingredients

1 bunch TRF radishes, greens and radishes separated & washed.

1 1/2 tbsp soy sauce or liquid aminos

1 tsp local honey

1/2 tsp butter, room temperature

1 tsp lemon juice

2 tbsp shelled pistachios, roughly chopped

Recipe Steps

  1. Preheat the oven to 500 degrees. Cut radishes in half and toss soy sauce, honey, butter and radishes together. Let sit for about 5 minutes.

  2. On a baking sheet lined with aluminum foil and sprayed lightly with oil, place radishes "face down" and put in the oven to roast for 10-15 minutes. Be sure to keep the remaining sauce in the bowl and not add to the baking sheet. While radishes are baking add lemon juice to the remaining sauce and toss radish tops.

  3. Once radishes are done roasting, toss with radish tops. Sprinkle with pistachios and serve.

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