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Radish Tartines with Green Butter

okso1 April 12, 2024
These radish and turnip-topped tartines are a great way to use up radishes and turnips with their greens attached. The radish and turnip greens whipped with sweet butter, garlic, and lemon zest create a delicious, silky spread for the tartines, while the spicy, paper-thin radishes and turnips make the perfect topping. Finished with crunchy sea salt, these make a great appetizer or light lunch. 
Active Time:
40 mins
Total Time:
40 mins
Servings:
4

Ingredients

  • 8 medium-size mixed radishes (such as Easter egg, black, watermelon, and Purple Ninja) with tops (about 12 oz.)

  • 2 medium-size Japanese turnips with tops (about 2 1/2oz.)

  • ½ cup unsalted butter (4 oz.), preferably grass-fed, at room temperature

  • 1 teaspoon finely grated lemon zest, plus lemon wedges for serving

  • ½ teaspoon flaky sea salt, plus more to taste

  • ¼ teaspoon black pepper, plus more to taste

  • 1 small garlic clove, finely grated (about 1/4tsp.)

  • 6 (3/4-inch-thick) soft rustic bread slices (about 1 1/4oz. each), lightly toasted

  • Crushed red pepper, for garnish

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Directions

  1. Remove greens from radishes and turnips; reserve about 1 firmly packed cup greens (about 1 1/2 ounces radish greens and 1/2 ounce turnip greens). Wash greens, and pat dry. Set aside.

  2. Using a mandoline, very thinly slice radishes and turnips (about 1/16 inch thick); transfer to a medium bowl filled with ice water. Let soak 10 minutes. Drain well, and pat dry.

  3. While radishes and turnips soak, place reserved 1 cup greens, butter, lemon zest, salt, black pepper, and garlic in a food processor. Process until butter is green and mostly smooth, about 1 minute, stopping occasionally to scrape down sides of bowl. Season with additional salt and black pepper to taste.

  4. Spread green butter evenly over 1 side of toasted bread slices (about 2 tablespoons each). Top with sliced radishes and turnips. Season with additional salt to taste. Garnish with crushed red pepper, and serve with lemon wedges.


    PHOTO BY CHRISTOPHER TESTANI / FOOD STYLING BY MARGARET MONROE DICKEY / PROP STYLING BY KATHLEEN COOK VARNER