Radish Butter

Bruce Sherman, North Pond
Chicago, Illinois

Chef's Recipe
All seasons

1/2 lb. butter, soft
5 ea. Large radishes, small julienne
1/2 ea. Lemon, juiced
1/4 c. fresh mint leaves, chopped
2 Tbl. Fresh chives, chopped
2 Tbl. Fresh flat-leaf parsley, chopped
Salt & Pepper

  1. Beat the butter on medium speed in a countertop mixer, using the paddle attachment.
  2. Add in the lemon juice and salt & pepper to taste.
  3. Beat in the chopped herbs until well distributed.
  4. Take the bowl off the machine and carefully fold in the julienned radishes.
  5. Correct the seasoning and serve.

Return to recipe listing »

Know your food, know your farmer
Locations & hours
May through October (Outdoors)
Lincoln Park
Wednesdays and Saturdays, 7am–1pm
June through October (Outdoors)
West Loop
Saturdays, 8am–1pm
November through April (Indoors)
Peggy Notebaert Museum
Saturdays, 8am–1pm

Full schedule »

Business office
2613 W. Lawrence Avenue

Chicago, IL 60625

(773) 880-1266

Contact us »

Follow us on Instagram


Proud member of the Farmers Market Coalition