Radis au Beurre
(ra-dee oh burr)
SNACKS
Naturally Keto / French Traditional. The entire snack sits on a single cutting board: a cold block of Kerrygold butter, a handful of washed radishes, and a heavy pinch of flaky sea salt. While modern cafés often serve this trio atop a baguette, the long-standing bistro standard requires no bread at all. You use the leafy stem as a handle, drag the crisp root through a thick layer of high-fat butter, dab it into sea salt, and take a bite. Keto is too often about what we take away; the snap of a raw radish demonstrates what we leave alone. It takes exactly three minutes and requires no sad keto substitutions. Keep a paring knife handy and leave the salt bowl open.
Per serving: NET CARBS: 1.8 g Total carbs: 3.4 g | Fiber: 1.6 g | Sugar alcohols: 0 g Fat: 22 g | Protein: 0.8 g Calories: ~215
Before you start
Pull your butter out of the fridge an hour before you plan to eat.
The butter must be perfectly softened to room temperature (en pommade) for the proper texture.
Ingredients
- French Breakfast radishes1 bunch
- European-style butter3 tbsp
- flaky sea salt1 tbsp
Method
- 01
Clean the radishes in an ice water bath.
Submerge them and swish around to remove any grit from the stems.
- 02
Dry the radishes and trim the taproots.
Pat them completely dry. Using a sharp paring knife, slice off the long, stringy taproot at the very bottom, leaving the green leaves attached at the top to act as a handle.
- 03
Arrange the radishes on a serving board.
- 04
Place the softened butter and a mound of flaky salt on the board alongside the radishes.
- 05
Dip the radish into the butter, press it into the salt, and eat.
Hold the radish by the green stem to dip it generously into the fat.
Notes
The Butter Mandate.
Because this recipe has only three ingredients, there is nowhere for cheap products to hide. Seek out European-style cultured butter (like Kerrygold or Isigny Ste-Mère), which clocks in at 82% butterfat or higher and has a slight tang that perfectly balances the earthy radish.
Temperature is Technique.
If the butter is too cold, it will break the radish when you try to spread it; if it is melted, it won't cling to the root.
Zero-Waste Bonus.
If your radish greens are vibrant and fresh, don't throw them away. Wash them thoroughly, mince them into a fine paste, and fold them into your softened butter with a pinch of salt to make a beautiful, herbaceous beurre de fanes.
From Keto 10 Minute Meals.