📝 About This Recipe
This elegant French classic, known as 'Radis au Beurre,' is the ultimate celebration of spring’s crisp bounty and simple, high-quality ingredients. The sharp, peppery crunch of a cold radish is perfectly tempered by the rich, velvety coat of cultured butter and a crystalline pop of sea salt. It is a masterclass in balance, proving that when the produce is exceptional, minimal intervention creates the most sophisticated snack imaginable.
🥗 Ingredients
The Produce
- 2 bunches French Breakfast Radishes (firm, with bright green tops attached)
- 1 bunch Cherry Belle Radishes (small and round for variety)
- 4 cups Iced Water (for crisping the vegetables)
The Dairy
- 1/2 cup Unsalted Cultured Butter (high-quality European style, softened to room temperature)
- 1 teaspoon Heavy Cream (optional, for whipping the butter to a cloud-like consistency)
The Seasonings and Aromatics
- 1 tablespoon Fleur de Sel (or Maldon sea salt flakes)
- 1 tablespoon Fresh Chives (finely minced)
- 1/2 teaspoon Lemon Zest (finely grated for a bright finish)
- 1/4 teaspoon Black Peppercorns (freshly cracked)
Accompaniments
- 1 loaf French Baguette (crusty and fresh)
👨🍳 Instructions
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1
Begin by selecting the freshest radishes available; they should feel heavy for their size and have vibrant, non-wilted greens.
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2
Carefully trim the long taproots from the bottom of each radish, but leave about 1/2 inch of the green stems at the top to serve as a natural handle.
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3
Wash the radishes thoroughly under cold running water, paying close attention to the area where the stems meet the bulb, as soil often hides there.
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4
Submerge the cleaned radishes in a large bowl of iced water for 10 minutes; this 'shocks' them, ensuring maximum crispness and a sharp snap.
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5
While the radishes chill, prepare the butter. Place the softened cultured butter in a small mixing bowl and use a spatula to cream it until perfectly smooth.
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6
For an extra-luxurious texture, whisk in the teaspoon of heavy cream and the lemon zest until the butter is light and airy.
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7
Transfer the prepared butter to a small ramekin or a decorative butter crock, smoothing the top with a knife.
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8
Remove the radishes from the ice bath and pat them completely dry with a lint-free kitchen towel; butter will not adhere to damp vegetables.
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9
Slice the fresh baguette into 1/2-inch thick rounds on a bias, or tear into rustic chunks if you prefer a more casual presentation.
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10
Arrange the dried radishes on a chilled marble board or a wooden platter, grouping them by variety for visual appeal.
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11
Sprinkle the finely minced chives over the butter and place the Fleur de Sel in a tiny separate bowl next to it.
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12
To serve, encourage guests to either dip the radish directly into the butter and then the salt, or to spread butter onto a baguette slice, top with a sliced radish, and finish with a pinch of salt.
💡 Chef's Tips
Always use cultured butter (like Le Isigny or Kerrygold) because the fermentation process adds a tangy depth that regular butter lacks. If your radishes are particularly large, slice them in half lengthwise to make them easier to dip and bite. Do not salt the radishes in advance, as the salt will draw out moisture and make the vegetables limp. Save the radish greens! If they are in good condition, they can be sautéed with garlic or blended into a peppery pesto. Ensure the butter is truly at room temperature; cold butter will break the radish when you try to dip it.
🍽️ Serving Suggestions
Pair with a crisp, dry glass of Rosé from Provence or a chilled Chablis to cut through the richness of the butter. Serve alongside a platter of salty Prosciutto di Parma or saucisson sec for a more substantial charcuterie board. Include a side of cornichons for an extra acidic crunch that complements the earthy radishes. Offer a small bowl of honey on the side for those who enjoy a sweet-and-savory 'French breakfast' twist. This dish is best served as a 'welcome bite' during a summer garden party while the main course is on the grill.