6 radishes, red bulbs only
1 stick unsalted butter, softened
1/4 cup minced scallions, white and light green parts only
Clean and trim the radish bulbs of any errant leaves or roots. Coarsely grate the radishes with a box grater or food processor disc.
Wring the excess water out of the grated radishes using cheesecloth, a kitchen towel, or paper towel. (They’re more watery than you think!)
Stir the radishes, scallions, softened butter, and salt together with a fork or pastry blender. Add more salt if needed.
Scrape the butter into a serving dish and refrigerate for an hour to allow the butter to re-firm slightly.