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Radish Butter<\/p>\nRadish Butter<\/p>\n
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2 bunches large red radishes (around 20) grated on the large holes of a box grater<\/p>\n
1\/3 cup extra virgin olive oil<\/p>\n
2 T. finely diced red onion<\/p>\n
1 large clove garlic, minced<\/p>\n
Salt and pepper to taste<\/p>\n
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After grating the radish, pat with paper toweling to dry it a bit. In a large saut\u00e9 pan, cook the onion and garlic in the oil for a few minutes to soften. Add the radish and saut\u00e9 over medium-high heat, stirring often, until the mixture softens and becomes a bit gooey. This will probably take 20 to 30 minutes.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 saut\u00e9 pan, cook the onion and garlic in the oil for a few minutes to soften. Add the radish and saut\u00e9 over…<\/p>\n