Buttered Radishes

Published on
September 22, 2023
When I read this recipe, I knew the test kitchen had to make it. It was an instant hit with all our recipe tasters. Recipe is adapted by David Tanis.
Pink radishes with dill and Anglesey Sea salt.
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Difficulty Level:

1 1/2 pounds red radishes, about 3 bunches, trimmed leaving 1/4 inch of green stem

2 teaspoons Anglesey Sea Salt

1 teaspoon Chef's Grind Black Pepper

6 Tablespoons unsalted butter

3 tablespoons fresh dill or parsley, chopped


1. Cut off the roots at the base of each radish, then cut radish in half from top to bottom. Soak radishes in a large bowl of lukewarm water, agitating them to loosen any clinging sand. Drain and rinse, then soak them in cold water. Soak and rinse a third time if necessary.

2. Put radishes, Anglesey Sea Salt and Chefs Grind Black Pepper, butter and 1 cup of water in a large skillet. Bring to a boil over high heat. Cover and reduce heat to a brisk simmer. Cook radishes until tender when pierced but no further, about 5 minutes.

3. Remove lid, raise heat and boil to evaporate most of the liquid. Serve in the buttery juices with sprinkling of dill or parsley.

Recipe Tip:
Sub any sea salt for the Anglesey Sea Salt.
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