Radish Butter
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Appears in Cook's Illustrated March/April 2021
This easy appetizer is a riff on the venerable French nibble of radishes smeared with sweet butter and sprinkled with sea salt.
WHY THIS RECIPE WORKS
When radish cells are cut, an enzyme called myrosinase breaks down mild glucosinolate molecules in the vegetable, creating sharp, pungent compounds called isothiocyanates. We used this to our advantage in our radish butter, a riff on the ve...
