Makes 1/2 to 3/4 cup butter

Spread this on rye bread, serve over grilled chicken or steak. It will keep in a covered container in the refrigerator for 3 to 4 days.

1/2 cup unsalted butter
1/4 cup diced radishes
2 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
Fresh lemon juice to taste

Turn the butter, radishes, and parsley into a food processor fitted with a steel blade and process until the radishes are finely chopped. Season with salt, pepper and lemon juice to taste. Turn into a pretty crock or glass jar and serve at room temperature.

Thanks to Beth Dooley for the recipe and Mette Nielsen for the photo via Facebook.