Radishes with Radish Leaf Butter
Servings: 6
Calories: 145kcal
Make your radishes with butter event better! Blanch the radish leaves and add them to softened butter. Tasty and reduces food waste!
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Ingredients
- 4 cups radish leaves loosely packed
- 6 tablespoon unsalted butter at room temperature
- ½ teaspoon sea salt
- radishes
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.
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