Cocotte Radish Butter

Cocotte Radish Butter is a simple way to turn the iconic French staple into a beautiful butter terrine. Best served with homemade sourdough and flaky sea salt!

Radish butter served in a mini cocotte is a charming twist on a classic French idea, transforming into a petite butter terrine that’s as pretty as it is flavorful. Fresh, peppery radishes are finely chopped and folded into softened butter with a sprinkle of flaky salt, creating a spread that’s creamy, crisp, and subtly spicy. The mini cocotte not only makes for beautiful presentation, but also helps the butter set into a neat, sliceable form.

Once chilled, this radish butter terrine is perfect for serving alongside crusty bread, crackers, or even roasted vegetables. Each slice delivers a mix of cool creaminess and fresh bite, making it a standout on brunch boards or as a dinner party starter. Plus, the cocotte keeps it fresh and ready to pop out at a moment’s notice—proof that small touches can make a big impression.

Cocotte Radish Butter is best served on homemade sourdough loaves!

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Cocotte Radish Butter

Cocotte Radish Butter is a simple way to turn the iconic French staple into a beautiful butter terrine. Best served with homemade sourdough and flaky sea salt!

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Ingredients

Serves 1 Cocotte

1x2x3x

• ▢ 8 oz butter, softened
• ▢ 1 bunch radishes
• ▢ Flaky sea salt
• ▢ Pepper
• ▢ Zest of 1 lemon

Instructions 

• Add plastic wrap to a mini cocotte making sure you have extra to hang over the sides.
• Using a box grater, grate radishes until you have about ½ cup. Using a clean towel, press the radish gratings to remove excess water.
• Slice 4-5 remaining radishes into quarters and set aside. Add the softened butter to a bowl and add radish gratings. Mix until combined. Scoop a heaping tablespoon of the butter into the bottom of the Mini Cocotte and using a knife or spatula, smooth it out in an even layer. Add a few slices of the radishes to the center.
• Repeat with another heaping tablespoon and another few slices of radishes. You should be able to do this about 3 times to get to the top of the mini cocotte. Transfer to the fridge and let harden, 4-6 hours.
• When the radish butter has firmed up, slice and serve with fresh sourdough bread, lemon zest, flaky sea salt and pepper.

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Notes

Best served with fresh sourdough bread!