Recipes // Appetizers // Radishes in Edible Dirt

Radishes in Edible Dirt


By Roni Porter


  • 1/2 loaf Pumpernickel bread
  • 1/2 cup roasted and salted pistachios
  • 8 oz very good quality butter, room temperature
  • 1 bunch radishes (Easter radishes, mini, or trip colored are especially beautiful)
  • 1 bunch baby carrots (these are not the small carrots you an buy washed and peeled in a bag, but rather the petite and sweet baby carrots with the tops on)
  • generous pinch of sea salt 


  1. In a food processor, pulse pumpernickel until it resembles crumbled dirt.
  2. Place on a baking sheet and spread out.
  3. Allow to dry overnight.
  4. Pulse the pistachios as well and place them in a separate container.
  5. The following day, melt two tablespoons of butter in a large pan and fry the crumbled bread until it is fragrant and crispy.
  6. Remove and cool. Toss with the pistachios, then fill the mixture into a large, clean, flower vase or pot.
  7. Whip the softened butter until light and fluffy. Sprinkle sea salt and taste.
  8. It should taste perfectly salty and creamy.
  9. Dip the radishes and carrots in the whipped butter, then sprinkle finely with sea salt.
  10. Dig a little hole in the bread ‘dirt’ and bury the vegetables. 
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