Radishes With Sweet Butter and Kosher Salt Recipe (2024)

I like to slather really good coarse-grained bread with the butter, put sliced radishes on top, and sprinkle liberally with salt. Yummy.

If you are very lucky you can find - from a grower, or pick from your garden - a tiny pristine bunch of radishes and eat them stems, leaves and all.
They are served this way in Italy in the early spring - presented like a small, perfect bouquet with both olive oil (for the greens) and sweet butter (for the radishes) and coarse salt....
It's much like devouring spring....

How does one eat this? dip the radish in butter and sprinkle with salt?! I really want to try but feels incomplete without bread?

It is a classic, but if you don't have kosher salt -- or even if you do -- coarse sea salt ain't bad.

This was a favorite my Polish father introduced us to-- he cut a wedge in each radish, slid in a bit of butter and then sprinkled the radish with regular salt-- delicious and now evokes home and childhood these many years later!

These are wonderful! A French friend first introduced me to them. She also sautes them in butter.

I still think the best way to eat radishes is with labne yogurt with garlic and dill

I have done this as an appetizer. Go easy on the salt. I also used sweet cream butter and sea salt-much better. I've also done an appetizer of thinly sliced radishes (use a truffle slicer) and salt on a baguette liberally spread with sweet cream butter. YUUUM!

My dad was a first generation Italian American, and we ate our radishes with salted olive oil. Use a small mise bowl, lots of salt and a high quality oil.

I grew up with a version too! But my family version--from Polish born parents, is with cream cheese on rye with sliced radishes on top. The cream cheese is already salty.

Szathmary in his classic cookbook of many years ago had his own
recipe for this radish offering which is very similar if not essentially
identical. His cookbook featured a "secret" with most of his recipes.
Do you know what his secret was for this one? It had to do with the *order* in which you placed these 3 ingredients in your mouth for maximum enjoyment.

This brings back memories of my mother, who would dig up fresh radishes from the garden and sit at the dining table with a small stack of buttered homemade bread, a bowl of radishes, and the salt shaker. She gained weight every spring.

I have done this a bit differently - I finely grate the radishes and butter, add salt, and serve it on a nice, crisp cracker. The combo of quality butter and fresh radishes makes a great appetizer.

I take it that for this recipe sweet butter is actually unsalted butter. In her Prune cookbook, sweet butter takes on another meaning.

Is the sweet butter (in the title but not in the ingredients list) in this recipe another name for unsalted butter?

Rabanos are a delicious tapa in Spain. A little olive oil and salt and a drink. Perfection.

I've been growing nicest radishes--they're known as French breakfast radishes although they don't seem to be very French and are seldom eaten for breakfast. They're delicious with buttered Mestemacher rye bread or other moist, dense rye, sliced thin. Enjoy with a glass of chilled wine while finishing up a day of writing your novel.

I grew up with sandwiches made on homemade bread with butter, sliced radishes, salt and watercress. Always tastes like spring to me.

Oh yes! We grew up with veggie trays of carrots, kohlrabi, celery, and radishes. So in a nod to memories, I made this as a side dish at a dinner party for Mother's 95th birthday using a combo of "Easter Egg" Radishes and Long Scarlet Cincinnati Radishes + cultured French butter + flaky salt. Perfect!

I have done this a bit differently - I finely grate the radishes and butter, add salt, and serve it on a nice, crisp cracker. The combo of quality butter and fresh radishes makes a great appetizer.

Many years ago there was a restaurant in Chicago called "The Bakery". The owner/chef Louis Szasmery (I'm sure I'm wrong about the spelling) of Hungarian ethnicity also liked this. Upon occasion when dining at his restaurant I would see him snacking on this very dish. By the way, the food at The Bakery was amazing, from the goose liver pate to the fresh asparagus soup to the roasted pork loin stuffed with sausage.

How does one go about eating these? Looks good but I can't figure out how one goes about consuming them.

Some of the Iranian restaurants in Los Angeles serve their wonderful homemade pita with thickly sliced radishes, butter, and mint sprigs. Great way to start a great meal!

My mother made a variation of this dish years ago. She used fresh radishes, of course, finely chopped sweet onion, and mixed them together lightly with rendered chicken fat and a sprinkle of kosher salt It was a delicious appetizer which we sometimes are on fresh rye bread.

This was a favorite my Polish father introduced us to-- he cut a wedge in each radish, slid in a bit of butter and then sprinkled the radish with regular salt-- delicious and now evokes home and childhood these many years later!

My dad was a first generation Italian American, and we ate our radishes with salted olive oil. Use a small mise bowl, lots of salt and a high quality oil.

Szathmary in his classic cookbook of many years ago had his own
recipe for this radish offering which is very similar if not essentially
identical. His cookbook featured a "secret" with most of his recipes.
Do you know what his secret was for this one? It had to do with the *order* in which you placed these 3 ingredients in your mouth for maximum enjoyment.