zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Radishes with salad onion butter & rye bread

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Radishes with salad onion butter & rye bread

    by Diana Henry

    • Preparation time: 10 minutes + chilling

    Serves: 4-6

    Ingredients

    125g butter, slightly softened
    3 salad onions, trimmed and very finely chopped
    200-400g Duchy Organic Bunched Radish, leaves intact if possible
    Sea salt flakes, to serve
    8-12 slices of rye bread

    Method

    1. Mash the butter in a bowl with the salad onions (or pound in a mortar and pestle). Cover and put in the fridge.

    2. When the butter is firm enough to shape, put it onto a piece of greaseproof paper and, using the paper, form it into a log. Wrap it in the paper and twist the ends. Keep in the fridge.

    3. Wash the radishes well, making sure you get the dirt off the leaves and from around the top. Leave on the freshest leaves (if any are discoloured, remove them).

    4. Take the butter out of the fridge to give it time to soften a little. You want it to be cold, but not hard. Serve the radishes with sea salt, the butter and slices of rye bread.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary