Radish Butter

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SERVESMakes.1 cup

TIME25 minutes

Radish Butter

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

KEY EQUIPMENT

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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.

1

INSTRUCTIONS

 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.

2

 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.

3

 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.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.