• 16 radishes
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped fresh flat-leaf parsley
  • Freshly-ground unrefined sea salt



  1. Wash and chop radishes into 1/4″ pieces. Set aside.
  2. Melt butter over medium-high heat in a wide skillet. When the butter starts to foam, add the radishes and reduce heat to medium-low.
  3. Stirring frequently, cook the radishes until the skins start to blister slightly.
  4. Sprinkle the blistered radishes with chopped parsley and season with salt to your taste. Serve warm.