radish-thyme spread
June 7, 2011 at 9:01 pm 4 comments
I found a new appreciation for radishes. Truth be told, I never used to like them; the peppery bite that is their trademark was always a turn-off for me. However, I decided to give them another try last week. Call it a wave of inspiration: firstly, from this try-new-things kick I’ve been on latley, and secondly, from the gorgeous petite radishes I found at the farmer’s market last week.
Gorgeous, right? I couldn’t help but be drawn to them. I became instantly determined to find a way to enjoy these radishes.
And I succeeded. It wasn’t even hard, really. A friendly tip from a radish fan let me know that they go especially well with bread, butter and salt–a simple but universally loved combination I’d often read about. I decided to take it a step further and turn the whole thing into an herby spread, letting the peppery bite of the radishes work like a seasoning. I have to say, the peppery radishes go so well with the mellow thyme and add a bit of crunch to the creamy butter; it was, for me, surprisingly good.
radish-thyme spread (makes about 3/4 cup of spread — about 2 servings)
ingredients:
- radishes (about 3/4 – 1 cup, whole)
- 1/2 tsp fresh thyme leaves
- 3 T butter, softened or whipped
- salt and pepper
step one: Finely shred the radishes with either a box grater or the shredding disc of a food processor. This should yield about 1/2 – 3/4 cup shredded radish.
step two: Combine the radish, butter, thyme, and salt/pepper (to taste). Mix with a fork and check for seasoning.
step three: Spread on bread and enjoy!
The end product was delicious, as even Arash (who also never cared for radishes) agreed. We finished the whole batch that night between the two of us.
I am happy to say that, thanks to this spread, I am now a radish convert. I am looking forward to trying more recipes, particularly those that harness their peppery taste to flavor other foods. Any thoughts?
1.
kjacobs729 | June 9, 2011 at 8:01 am
Yum! A lady at the “J.T. Organic” stand told me that the white tipped radishes are a little sweeter. Like you, I’m not a huge radish fan. I can’t wait to try this! Since bread and butter are big components of the eating experience, I imagine it will be a hit!
2. update: hungry for new things challenge (week 3) « brecca loves | June 9, 2011 at 3:03 pm
[...] Sunday, 6/5 – radishes (radish-thyme spread) [...]
3.
incognito | June 9, 2011 at 4:38 pm
Try them matchstick cut and soaked in a little rice vinegar, maybe with carrots too, on a salad or as a little pickle with a stir-fry…. classic palate clearing! Or do what my mom does….. sliced thin, piled on a peanut butter sandwich. Really! It’s pretty good! Use them young and fresh…..the peppery bite comes with age. Mild radishes are sooooo yummy!
4.
Angela | June 17, 2011 at 1:54 pm
I saw this recipe and immediately thought of you wanting to find other ways to use radish. I thought this sounded delicious!
http://33shadesofgreen.blogspot.com/2011/06/tasty-tuesdays-caesar-potato-salad-with.html