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 tablespoons finely diced red onion
• 1 large clove garlic, minced
• Salt and pepper to taste

1. After grating the radish, pat with paper toweling to dry it a bit.
2. In a large saute pan, cook the onion and garlic in the oil for a few minutes to soften.
3. Add the radish and saute over medium-high heat, stirring often, until the mixture softens and becomes a bit gooey. This will probably take 20 to 30 minutes.
4. Generously season with salt and add a little pepper. (I used 1 tsp salt and 1/2 tsp pepper) Use your judgement
5. Cool and refrigerate for about an hour before serving on crackers, little toasts or cucumbers.rnrnhttp://www.thekitchn.com/recipe-jennie-cooks-zucchini-b-121770

red radishes, extra virgin olive oil, red onion, clove garlic, salt

Taken from food52.com/recipes/17563-radish-butter (may not work)