Nutmeg Free Radishes with Butter and Sea Salt
This is one of those recipes that proves simple food can be genuinely stunning. Crisp, peppery radishes paired with cold salted butter is a classic French bistro move, and it delivers every single time. The contrast between the cool, creamy butter and the sharp bite of the radish is addictive in the best way. A scatter of fresh flat-leaf parsley adds a little color and brightness, though the dish is equally beautiful without it. Because every ingredient here is completely straightforward — radishes, butter, flaky sea salt — there's no label-reading required and no hidden spice blends to worry about. It's the kind of thing you can pull together in minutes and set out as an elegant starter or snack that genuinely impresses people. Keep the butter cold right up until serving so it holds its shape and stays perfectly spreadable against each crunchy 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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