Radish Butter

Course Dressings and Sauces

Ingredients in this Recipe

1 2 green garlic, rough chopped (bulb, stalk and some tender green leaves), or substitute 1 fat garlic clove, finely chopped
1 small sprig fresh rosemary, needles removed and set aside
4 ounces unsalted butter (1 stick), softened (spreadable but not really mushy)
6 French breakfast radishes, or any radishes, cut into thin rounds, then julienned
fresh cracked black pepper
sea salt or kosher salt

See Full Recipe at Food52