Celery Free Radishes with Butter and Sea Salt
There is something quietly elegant about a dish that lets its ingredients speak for themselves, and this one does exactly that. Crisp, peppery radishes paired with cold, salted butter is a classic French-inspired combination that feels both rustic and refined at the same time. The bite of the radish against the cool, creamy butter is genuinely addictive, and a pinch of flaky sea salt on top ties everything together beautifully. It comes together in minutes with almost no effort — just trim, scrub, slice the butter, and arrange. For anyone navigating food sensitivities, this is the kind of recipe that offers real peace of mind: the ingredient list is short, straightforward, and free of anything hidden or processed. A scatter of fresh flat-leaf parsley adds a pop of color and a faint herbal note if you want to dress it up a little. Serve it as a starter, a snack, or a simple side and watch it disappear faster than you'd expect.
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Learn more →Ingredients
4 servings
- 2 bunches radishes (about 20 radishes), trimmed and scrubbed
- 4 tbsp unsalted butter, cold
- ½ tsp flaky sea salt, plus more for the table
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Trim the root tips and leafy tops from the radishes, leaving a short stub of stem on each for easy handling. Scrub under cold running water until clean, then pat dry with a kitchen towel.
- 2
Slice the cold butter into thin rounds or small pats and arrange on a small serving plate or in a shallow bowl. Sprinkle the butter with the flaky sea salt.
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