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Radis beurre
Radishes with butter
Radis au beurre: French spring radishes with butter and flaky salt
Radis beurre is the simplest and most French of apéro snacks and bistro starters: crisp pink French breakfast radishes from the spring market, served with cold, good butter and flaky salt, often with a baguette. It is how Parisians welcome the first radishes in April. The common mistake is using old, woolly radishes; they must be firm and peppery. Chef's tip: soak the radishes in iced water for 30 minutes to make them extra crisp, and leave a little of the green tops on to hold them by.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 bunches French breakfast radisheswashed, tops trimmed to 2 cm
- 2 ⅞ oz good unsalted or lightly salted buttercold
- 1 baguette, sliced (optional)
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Method
0/2 doneStep 1: Soak the 2 bunches French breakfast radishes in iced water for 10–30 minutes to crisp up, then drain and dry.
5 minStep 2: Serve on a plate with the 2 ⅞ oz good unsalted or lightly salted butter and a small bowl of 1 tsp flaky sea salt (fleur de sel). Spread a little butter on each radish (or on the 1 baguette, sliced), dip in salt and eat.
5 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does radis beurre take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of good unsalted or lightly salted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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