Radish Butter Terrine

Radish Butter Terrine

This terrine is a play on the classic combination of French breakfast radishes, butter, and salt. While the terrine takes several hours to set, you can prepare it in just a few minutes. The recipe works best with higher-fat, European-style butter, which is especially good with the radishes, but the terrine is still enjoyable with high-quality American butter.


  • 12 ounces (340 g) small (about ½ inch) round radishes
  • 1 ÂĽ cups (2 ½ sticks, or 280 g) unsalted butter (preferably European), diced and at room temperature
  • Neutral oil
  • Slices of fresh bread 
  • Fleur de sel


  1. Using a pair of scissors, remove the taproots and leafy tops from the radishes, forming perfectly round spheres. Wash and thoroughly dry the radishes. (If desired, reserve the leaves to make Vegetable-Top Emulsion).
  2. In a large bowl, fold the softened butter with the radishes using a rubber spatula. Oil a mini loaf pan (about 5 Âľ by 3 ÂĽ by 2 inches) and line it with plastic wrap; press and pull the wrap as needed to eliminate air bubbles. Transfer the radish butter to the pan and spread it to the edges; smooth the top and tap the pan on the counter to remove any air bubbles. (Alternatively, transfer the butter directly to a sheet of plastic wrap or parchment paper and roll it into a log.) Refrigerate the terrine until very firm, 4 to 6 hours.
  3. Using the plastic wrap, lift the terrine out of the pan and transfer to a work surface. Remove the wrap. Using a very sharp knife or gently serrated bread knife, cut the terrine into ÂĽ-inch-thick slices. Serve with slices of fresh baguette and finish with fleur de sel.

From The Chef's Garden: A Modern Guide to Common and Unusual Vegetables—with Recipes by Farmer Lee Jones; with Kristin Donnelly, published on 4/20/2021 by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2021 by The Chef’s Garden, Inc.

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