Radish with Sweet Butter and Mint

You’re going to see the words “to taste” a lot in this recipe. It’s great practice if you don’t already do this, and will make you a better cook, and you’ll learn what you like and what you don’t like. I recommend tasting through the process and adjusting to how you would like it to taste!

Recipe by: Tierney Larson

1 bunch of radishes, washed and trimmed leaving about 1/4 inch stem on each one, and halved vertically (save the radish tops! Recipe below)

1/3 cup of unsalted butter, softened

Kosher salt

1/2 tsp of agave (or more to taste)

7-10 mint leaves, finely chopped

a squeeze of lemon (to taste)

In a small bowl, mix butter with the lesser amount of agave and mint. Add a pinch of salt, and a tiny squeeze of lemon and taste by itself, also taste it with a radish. If you want to tone down the bitterness of the radish, add more agave to the butter, if you want a little more brightness add more lemon, if you think, this is bland, add more salt!

Enjoy and have fun!

For the Radish Tops

1 tbl olive oil

1 garlic clove smashed

1 shallot finely diced

Radish tops

A lemon halved, to squeeze over top

Kosher Salt

pinch of sugar

Rinse the tops and pat them dry. Give them a rough chop and set aside. Add the olive oil and garlic to a medium skillet and set over medium heat, when fragrant, add the shallots and a pinch of salt and cook until tender, about 2 minutes. Add the radish tops and a pinch of salt and stir, cooking for about 1-2 minutes. Add the lemon juice and combine, turn off the heat. Taste and add a pinch of sugar to tone down the bitterness.

Serve!