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Buttered Radishes

I was in the produce section of the grocery store yesterday morning. While sorting through the pile of radishes looking for the least muddy bunch, a woman asked me if I've ever eaten a radish with nothing more than a little butter spread on top. I have not. As she pushed her cart away, she told me I must try when I get home as there is no better way to enjoy them raw. She promised!

Before I unloaded my cloth bags of goodies, I couldn't help but rush to grab my room-temperature Irish butter and give it a whirl. Amazingly, she was right! The butter cuts the bite of the bold radish and adds a soft, smooth texture to the crunch.

I looked online to see if this was a common way to eat radishes - sure enough the French have been slathering their little red globes of peppery spice with butter for years.

A big thank you goes out to the lady in the grocery store for steering me toward one unforgettable snack!

Buttered Radishes


1 bunch radishes, washed, greens + roots removed

1/4 c. butter, softened

sea salt

black pepper


Slice the radishes in half. Slather each radish half with a thin layer of butter. Sprinkle with salt and pepper. Enjoy!

Another similar way to enjoy buttered radishes is to thinly slice and serve on top of already buttered bread. Salt, pepper and eat!

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