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Radish Butter

Bruce Sherman - North Pond
Chicago, Illinois

Chef demonstration

  • 1/2 lb. butter, soft
    5 large radishes, small julienne
  • 1/2 Lemon, juiced
  • 1/4 cup fresh mint leaves, chopped
  • 2 Tbsp. Fresh chives, chopped
  • 2 Tbsp. 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.

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