Once planting time hit, I swear three separate friends asked me if we were growing radishes.  While I’m sure there are several impassioned radish eaters out there, it’s not a vegetable for which I’d ever encountered much of any interest.  Turns out I hadn’t been out of touch, but instead that NPR’s show Splendid Table featured a recipe for radish butter that had everyone so intrigued.

So once our radishes were in, I thought I’d give it a whirl to see what all the fuss was about.

It’s a very easy recipe… trim radishes, chop them to fine bits in the food processor, squeeze out the excess water, mix with butter and salt.

This is not a drop-everything-and-make-this-right-now kind of recipe, but it somehow made slathering a crazy thick layer of what is basically just butter plus some vegetables onto a piece of crusty bread feel healthy (which, for the record, it absolutely is not).  And I appreciate anything that reminds me just how amazing bread and butter taste.  But yes, radish butter is really only marginally better than just plain butter.

That being said, I suspect I’ll do this again in the near future.  What else am I going to do with all these radishes?