Buttered & Salted Radishes

This is a quick recipe that involves neither turning on your oven/stovetop nor chopping vegetables. These radish appetizers look lovely with their greens intact and can make your starter game shine with minimal time and effort. Don’t toss out or compost the greens that you trim as the tops are fantastic sautéed with some olive oil and garlic, added to a green salad or chopped into a soup or stew. 

Recipe adapted from: https://honestlyyum.com/13411/butter-dipped-radishes/

Serves: 4
Prep Time: 5 mins
Cook Time: 30 secs
Ready In: 6 mins
  • ¼ c of unsalted butter
  • 1 bunch of radishes with tops intact
  • Fleur de sel, Maldon sea salt or Kosher salt
  1. Rinse the radishes thoroughly with cold water, removing all dirt from both the roots and leaves. Trim the roots and some of the tops, being sure to leave some to use as a handle when eating the buttery root. Dry thoroughly and keep chilled until ready to dip.
  2. In a small bowl, microwave the butter until it's barely half melted.
  3. Remove butter from microwave and whisk it until the consistency is smooth and thick and the color is pale. If butter is too thin, chill the bowl for a few minutes. If it's too thick, pop it back in the microwave.
  4. Dip the radishes into the tempered butter and place onto a lined baking sheet. The butter should cling and coat the radish in a nice thick layer. Sprinkle with salt of choice.
  5. Let the radishes set up on the baking sheet in the refrigerator until ready to eat.