Sunday, June 23, 2013

Radish & Chive Butter

Radish slices and Chive Butter

Spring CSA deliveries are often full of sharp, peppery and green flavors.  And this year is no exception.  How to enjoy these strong flavors?
Smooth out the bright green oniony flavor with butter - and a bit of salt and vinegar to create a fuller flavor.  Think I'm crazy?  Well, the french have a tradition of butter and salt with their radishes.  And who doesn't love garlic butter?
Radishes & Chive Butter


chives & butter 
(approx 1:1 ratio) 
cider vinegar - splash
salt - to taste


cutting board
food processor or fork


Scrub the radishes clean, and rinse the chives.
Set up the food processor - or chop the chives very fine.

Combine the chives and butter until you have very green butter.  Add a pinch of salt and a splash of vinegar.  Taste for a slightly tart flavor, and just enough salt to make the flavors in the butter a little more savory - not necessarily salty.

Slice the radishes.  In half or quarters if small - or into slices if they are large slices like we got.

Eat 'em up.

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