Cook Time: 20 minutes
Makes: 3 half pint jar
What you will need:
- 16 radishes
- 1 1/2 c. salted butter, at room temperature
- 1 tbs. chopped fresh marjoram
- 1 tbs. thinly sliced garlic greens (from the growing tops of the garlic in the garden)
- 2 tbs. chopped fennel fronds
- fresh cracked black pepper
What to do:
Puree the radishes in a food processor. Add in the butter and the fresh herbs and mix until everything is thoroughly combined. Season with fresh cracked black pepper to taste.