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WHY THIS RECIPE WORKS
When radish cells are cut, an enzyme called myrosinase breaks down mild glucosinolate molecules in the vegetable, creating sharp, pungent compounds called isothiocyanates. We used this to our advantage in our radish butter, a riff on the ve...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
If your radishes have the greens attached, buy one small (9- to 10-ounce) bunch. Spread the butter on slices of baguette, rye toasts, crackers, or celery sticks.
Pulse radishes and vinegar in food processor until finely chopped, 10 to 15 pulses, scraping down sides of bowl as needed. Let stand for 10 minutes.
Transfer radishes to large plate lined with triple layer of paper towels and spread into even layer. Top with another layer of paper towels and press gently. Let stand for 5 minutes.
Combine butter, 1 teaspoon horseradish, and salt in bowl. Stir in radishes until well combined. Season with salt and up to 1 teaspoon additional horseradish to taste. Serve.