Low Iodine Radishes with Butter and Sea Salt

Total time10 min

Prep time10 min

Cook time0 min

Low Iodine Radishes with Butter and Sea Salt

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Ingredients

4 servings

2 bunches radishes (about 20 radishes), trimmed and scrubbed
4 tbsp unsalted butter, cold
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ tsp flaky sea salt, plus more for the table
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
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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