Radish Tartines with Green Butter

These radish and turnip-topped tartines are a great way to use up radishes and turnips with their greens attached. The radish and turnip greens whipped with sweet butter, garlic, and lemon zest create a delicious, silky spread for the tartines, while the spicy, paper-thin radishes and turnips make the perfect topping. Finished with crunchy sea salt, these make a great appetizer or light lunch. 

Active Time:
40 mins
Total Time:
40 mins


  • 8 medium-size mixed radishes (such as Easter egg, black, watermelon, and Purple Ninja) with tops (about 12 oz.)

  • 2 medium-size Japanese turnips with tops (about 2 1/2 oz.)

  • ½ cup unsalted butter (4 oz.), preferably grass-fed, at room temperature

  • 1 teaspoon finely grated lemon zest, plus lemon wedges for serving

  • ½ teaspoon flaky sea salt, plus more to taste

  • ¼ teaspoon black pepper, plus more to taste

  • 1 small garlic clove, finely grated (about 1/4 tsp.)

  • 6 (3/4-inch-thick) soft rustic bread slices (about 1 1/4 oz. each), lightly toasted

  • Crushed red pepper, for garnish


  1. Remove greens from radishes and turnips; reserve about 1 firmly packed cup greens (about 1 1/2 ounces radish greens and 1/2 ounce turnip greens). Wash greens, and pat dry. Set aside.

  2. Using a mandoline, very thinly slice radishes and turnips (about 1/16 inch thick); transfer to a medium bowl filled with ice water. Let soak 10 minutes. Drain well, and pat dry.

  3. While radishes and turnips soak, place reserved 1 cup greens, butter, lemon zest, salt, black pepper, and garlic in a food processor. Process until butter is green and mostly smooth, about 1 minute, stopping occasionally to scrape down sides of bowl. Season with additional salt and black pepper to taste.

  4. Spread green butter evenly over 1 side of toasted bread slices (about 2 tablespoons each). Top with sliced radishes and turnips. Season with additional salt to taste. Garnish with crushed red pepper, and serve with lemon wedges.

    Radish Tartines with Green Butter
    Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner

Make Ahead

Butter can be made up to 2 days ahead and stored in an airtight container in refrigerator.

Suggested Pairing

Grassy, citrusy New Zealand Sauvignon Blanc: Craggy Range Te Muna Road

Related Articles