Gelatin Free Radishes with Butter and Sea Salt
There is something quietly luxurious about a dish this simple done exactly right. Crisp, peppery radishes paired with cold, salted butter is a classic French bistro move that tastes far more indulgent than the ingredient list suggests. The bite of the radish against the cool, creamy butter is one of those combinations that just works — clean, bright, and a little addictive. A scatter of fresh parsley adds a pop of color and a faint herbal note that pulls the whole plate together beautifully. Because every ingredient here is whole and unprocessed, there are no hidden additives or thickeners to worry about — just real food in its best form. It works equally well as a starter, a snack board addition, or a light side that lets the rest of your meal shine. Keep extra flaky sea salt on the table, because everyone will want to season their own bite.
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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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