Radish Butter

 

2 bunches large red radishes (around 20) grated on the large holes of a box grater

1/3 cup extra virgin olive oil

2 T. finely diced red onion

1 large clove garlic, minced

Salt and pepper to taste

 

After grating the radish, pat with paper toweling to dry it a bit. In a large sauté pan, cook the onion and garlic in the oil for a few minutes to soften. Add the radish and sauté over medium-high heat, stirring often, until the mixture softens and becomes a bit gooey. This will probably take 20 to 30 minutes.

Generously season with salt and add a little pepper. (I used 1 tsp. salt and 1/2 tsp. pepper) Use your judgement Cool and refrigerate for about an hour before serving on crackers, little toasts or cucumbers.