Ingredients
Instructions
2. Transfer the contents to a length of cheesecloth or a double thickness of paper towels and wring out the excess liquid.
3. Transfer to a medium bowl and add 4 tablespoons of the butter.
4. With a rubber spatula, cream the radish and butter together, adding more butter 1 tablespoon at a time, until the mixture comes together in a smooth, pliable mass.
5. Transfer the mixture to a 2-cup ramekin or bowl, sprinkle the salt and pepper over the top, and serve immediately. (The butter will keep, covered with plastic wrap, in the refrigerator for up to 2 days.
6. Remove it from the refrigerator 15 minutes before serving to let it soften. Sprinkle the salt and freshly ground pepper over the radish butter before serving).
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Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter
Matt Lee is co-founder of "The Lee Bros. Boiled Peanuts Catalogue," a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.
Ted Lee is co-founder of "The Lee Bros. Boiled Peanuts Catalogue," a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.