Radishes With Sweet Butter And Kosher Salt Recipes
RADISHES WITH BUTTER AND SALT
Steps:
- Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
- Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
RADISH WITH BUTTER AND SALT
Sliced radish and butter, finished with a pinch of salt is a simple French snack where the butter cuts the hot pepperiness of the radish, giving you an indulgent low-carb treat in seconds. I use butter very rarely, otherwise, but it does work here. This is my homemade version of the popular French snack. Use the best radishes you can find (the greens should be bright and not wilted, and the radish should be firm) and quality butter at room temperature.
Provided by Suzy Karadsheh
Categories Snack
Time 5m
Number Of Ingredients 3
Steps:
- Cut each radish in half and arrange them flat side-up. Spread a little butter on each half and finish with a pinch of salt.
- Alternatively, you can serve the trimmed radishes whole with only a little bit of the top cut off. Serve a side of room temperature butter and flakey salt in two small dishes for dipping.
Nutrition Facts : Calories 19.2 kcal, Carbohydrate 0.3 g, Protein 0.1 g, Fat 2 g, SaturatedFat 1.3 g, Sodium 309.9 mg, Fiber 0.1 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
RADISH SANDWICHES WITH BUTTER AND SALT
Steven Satterfield, the chef at Miller Union in Atlanta, included this very French picnic recipe in his cookbook, "Root to Leaf." As he points out, the key is to use a lot of butter, a lot of radishes and plenty of salt. The recipe yields four sturdy desk- or school-lunch sandwiches, or you can divide them further, into a dozen little bites for hors d'oeuvres.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, sandwiches, main course
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
- Serve as is, cut into small sandwiches for hors d'oeuvres, or wrap for lunch.
Nutrition Facts : @context http, Calories 520, UnsaturatedFat 11 grams, Carbohydrate 41 grams, Fat 36 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 480 milligrams, Sugar 5 grams, TransFat 1 gram
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