Recipe: Brown Butter and Tahini Dipped Radishes
There’s never been a recipe that’s made me appreciate the crunch and peppery bite of raw radishes more than this one. This bite-sized treat is coated with a mixture of earthy, nutty, and almost sweet flavors before a layer of crunchy sesame seeds are added for texture. It’s sweet and savory with a hit of saltines and a spicy punch — all at the same time.
This simple snack-time recipe is a play on the classic and timeless combo of crunchy, raw radishes with rich butter and salt. But I’m taking this recipe one delicious step further: Along with butter that’s been browned until it’s fragrant with deep, nutty undertones, you’ll blend earthy tahini to create a rich and super-flavorful mixture.
While you’ll need to remove the radish greens for this recipe (save them for a sauté, toss with pasta, or add them to a soup), do be sure to leave about a one-inch stem. It makes both dipping and eating the radishes a lot easier, and adds a pretty pop of color.
Brown Butter and Tahini Dipped Radishes
Serves 3 to 4
3 tablespoons unsalted butter, browned and cooled
1/2 cup tahini
1 bunch radishes, greens removed
1/4 cup sesame seeds
Flaky sea salt
Prepare the radishes by removing the greens, but leaving a short stem about an inch long. This will make the radishes easier to dip and eat.
Prepare a baking sheet covered with a layer of parchment paper, and place sesame seeds in a small bowl. In a small wide and shallow bowl, whisk together the cooled brown butter and tahini. Dip the radish in the tahini, and rotate so that it gets fully coated. Place on the prepared baking sheet and repeat with the remainder of the radishes. Transfer the baking sheet to the refrigerator and chill for about 10 minutes. Coat the radishes with a second coating of tahini; sprinkle each with a little bit of flaky sea salt, like Maldon; and then sprinkle with sesame seeds, coating the whole radish. Return to the baking sheet, and repeat with the remainder of the radishes. Chill again for about 10 minutes.