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    Home » Recipes » Appetizer Recipes » Radishes with Radish Leaf Butter

    Radishes with Radish Leaf Butter

    Published: Mar 19, 2021 · Modified: Dec 23, 2022 · by Debra with Leave a Comment · 1075 words. About 6 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    Make your radishes with butter even better! Don't throw away those radish leaves, blanch them and add them to softened butter to make a beautiful dip! Ready in 15 minutes!

    Radishes on a gray plate with a crock of radish leaf butter.

    This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Use it or lose it! That's my motto. Or maybe "Can you eat this?" would be better. Radishes with butter are a classic French snack, but if not for David Lebovitz, I never would have thought about eating the radish leaves, too!

    In his book, Drinking French, he takes things to the next level by blanching the radish greens and adding them to the butter instead of discarding them. Delicious, and a great way to reduce food waste!

    These make a perfect snack with cocktails like a French Manhattan, or maybe on the buffet in place of the same old crudité.

    Jump to:
    • Radishes with radish leaf butter are easy, quick, and reduce food waste!
    • Ingredients you'll need
    • How to make radishes with radish leaf butter
    • Tips for cleaning and storing radishes
    • FAQ
    • More radish recipes
    • More cocktail snack recipes
    • Recipe

    Radishes with radish leaf butter are easy, quick, and reduce food waste!

    • Use any type or color of radish and its leaves.
    • It only takes 30 seconds to blanch the radish leaves.
    • Just combine the leaves and butter in a mini-food processor, give it a quick chop and you're done!
    • Radish leaves are edible and taste great. Using them instead of discarding them prevents food waste.
    • You only need 3 ingredients!
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    Ingredients you'll need

    • Radishes and radish leaves: Look for radishes with that are firm to the touch with no mushy spots. The leaves should be bright green and perky, not wilted.
    • Unsalted butter: You could splurge on the good French kind if you want, but not necessary.
    • Coarse sea salt: I like Maldon sea salt for these, the beautifully shaped crystals add crunch and the mild flavor lets the radishes shine.
    A bunch of radishes with the greens attached on a gray surface.

    How to make radishes with radish leaf butter

    Adapted from Drinking French by David Lebovitz.

    Step 1: Wash and trim the radishes

    Wash the radishes well.

    Radishes being trimmed of their leaves on a cutting board with a knife.

    Use a good chef's knife and trim the leaves away from the radish. Leave a little bit of stem to use as a handle for dipping. It's nice for color as well.

    Step 2: Blanch the radish leaves

    Bring a small pot of water to a boil. Fill a medium-sized bowl with ice water.

    Blanched radish leaves in a bowl of ice wate.r

    Place the radish greens in the boiling water and blanch for 15-30 seconds, just until they turn a very bright green. Then immediately remove them and put them in the ice water. It's best to do this in a few batches so you can ensure great color on all the leaves without overcooking them.

    Place the radish leaves in a kitchen towel and wring out as much water as possible.

    Blanched radish leaves and butter in a food processor.

    Step 3: Make the radish leaf butter

    Add the radish leaves, butter, and a pinch of sea salt to a small food processor. Pulse until the radish leaves are well-incorporated into the butter. Transfer the radish leaf butter to a serving dish, top the radishes with some good sea salt such as Maldon and serve!

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    Tips for cleaning and storing radishes

    • Radishes can be very sandy. Wash them well under cold water, then give them a spin in the salad spinner, or allow to dry on a kitchen towel. I usually store them in the salad spinner covered in a damp paper towel until ready to use.
    • You can also store them in a zip top bag with a damp paper towel. Don't close the bag all the way and place it in the crisper drawer.
    • Try to use your radishes within a few days of purchase.

    FAQ

    Can you eat radish leaves?

    Yes, radish leaves are edible. Some of them have a prickly, fuzzy texture on the back, so blanch them or cook them down, just like you would spinach. Then you can use them in pretty much the same way you would use spinach. Add to pasta, soups, or use in this radish leaf butter.

    What do radish leaves taste like?

    They have a light, fresh, slightly peppery flavor, just like the radish that they came from.

    More radish recipes

    Keep the radish love going Salmon with Peas and Radishes.

    More cocktail snack recipes

    • Gluten Free Cornmeal Madeleines with Bacon and Sun-Dried Tomatoes are like little savory cornmeal muffins.
    • Parmesan Crisps (Frico) only have one ingredient: Parmigiano Reggiano cheese!
    • Crostini with Peas, Mint and 'Nduja are a perfect spring bite.

    Recipe

    Fresh radishes on a platter surrounding a crock of radish leaf butter with half a radish dipped into it.

    Radishes with Radish Leaf Butter

    Make your radishes with butter event better! Blanch the radish leaves and add them to softened butter. Tasty and reduces food waste!
    5 from 4 votes
    Print Pin Rate
    Course: Appetizers, snacks
    Cuisine: French
    Diet: Gluten Free, Vegetarian
    Keyword: radish leaves, radishes with butter
    Prep Time: 14 minutes
    Cook Time: 1 minute
    Total Time: 15 minutes
    Servings: 6
    Calories: 145kcal

    Equipment

    • chef's knife
    • cutting board
    • mixing bowls
    • mini food processor
    • small sauce pan

    Ingredients

    • 4 cups radish leaves loosely packed
    • 6 tablespoon unsalted butter at room temperature
    • ½ teaspoon sea salt
    • radishes
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Wash the radishes and greens well.
    • Trim the leaves away from the radishes. Leave a little bit of stem to use as a handle for dipping. It's nice for color as well.
    • Bring a small pot of water to a boil. Fill a medium-sized bowl with ice water.
    • Place the radish greens in the boiling water and blanch for 15-30 seconds, just until they turn a very bright green. Then immediately put them in the ice water. It's best to do this in a few batches so you can ensure great color on all the leaves without overcooking them.
    • Place the radish leaves in a kitchen towel and wring out as much water as possible.
    • Add the radish leaves, butter, and a pinch of sea salt to a small food processor. Pulse until the radish leaves are well-incorporated into the butter. Transfer the radish leaf butter to a serving dish, top the radishes with some good sea salt such as Maldon and serve!

    Notes

    • This recipe is adapted from Drinking French by David Lebovitz. I highly recommend it if you'd like to learn more about traditional French cocktails, aperitifs, and café drinks. It's a fascinating and well-researched book. And check out David Lebovitz IGTV on Instagram for lots of videos of making drinks from this book. He is one of my favorite chefs. 
    • I think you really need a mini-food processor for this recipe, not a full sized one. There just isn't enough stuff for a big one. Perhaps a large one would work if you were doubling the recipe. 
     
    This post contains affiliate links. If you purchase through my links I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 145kcal | Carbohydrates: 4g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 195mg | Potassium: 3mg | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 128mg | Calcium: 421mg | Iron: 1mg

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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