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Radishes with drawn butter and sesame cumin salt
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150g unsalted butter
1 tbsp cumin seeds, lightly toasted
1 tbsp flaky sea salt
1 tsp ground black pepper
2 tbsp sesame seeds, toasted
25 french breakfast radishes (with leaves attached)
1. Melt the butter in a small saucepan over a low heat. Simmer for 5 minutes to allow the curds to separate and sink to the bottom. Once completely separated, turn up the heat and let the curds brown slightly. As the butter simmers and the curds start to colour, use a wooden spoon to scrape the browned curds off the bottom of the pan and infuse the butter. Once the curds are all browned and the butter is completely clarified, strain through a fine sieve into a serving bowl; discard the solids.
2. In a pestle and mortar, crush the cumin seeds until broken but not powdered. Add the salt, pepper and sesame seeds; stir to mix. Set aside. Put the radishes in iced water to refresh the leaves and keep them crisp (discard any limp leaves).
3. To serve, remove the radishes from the water and shake dry. Put on a serving plate next to the clarified butter and a dish of cumin sesame salt. The idea is to hold the radish by the stalk, dip it in the clarified butter and then in the salt.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in September 2017.