Radishes are wonderful just on there own but this herbed radish butter on French-style bread is fabulous.
I didn't really measure the ingredients so perhaps used a little more radish than could be fit into the amount of butter. But ignore the fact that it looks a little more like salad than butter. Just make it. It's fabulous.
Radish greens (Eggs Fauxrentine, omelette) are great too.
Mint from the garden. (more photos of mint here)
The first time I made radish butter, I used a knife to julienne the radish. The second time, with some trepidation, I used our mandolin. Of course, I used the guard! (The mandolin is also ideal for slicing potatoes for hashbrowns/rosti/latkes.)
I started with the fine toothed comb blade but it basically pulverized the radish. (I confess that I'm not sure WHAT this blade is for... and do we still have our instruction booklet? If so, who knows where it is?)
It took virtually no time to achieve this.
The only drawback is that the mandolin leaves a fair amount of radish uncut. But a regular knife can take care of that very quickly (or the extras can be eaten - they're delicious).
When it's not in use, we hang the mandolin in a bag I made (using leftover fabric from a pair of Pakistani trousers) on the cookbook shelf.
We are so pleased with our mandolin and bag that we cloned them to give as a wedding present.
While I was making the wedding mandolin bag, I made an extra bag for our candy thermometer (another lawn sale find) to go into our mandolin bag pocket. (A and S, if you need a candy thermometer bag, let us know.)