Ingredients:

  • 450 g Radishes (mixed variety recommended, tops trimmed)
  • 15 ml High-heat cooking oil (e.g., Olive or Avocado oil)
  • 115 g Unsalted Butter, cut into cubes
  • 5 g Fresh Thyme leaves, stripped from stems
  • 5 ml Fresh Lemon Juice (optional)
  • 3 g Flaky Sea Salt (e.g., Maldon), plus more to taste
  • Freshly Cracked Black Pepper, to taste

Instructions:

  1. Wash the radishes thoroughly and trim the root ends and greens. For medium to large radishes, cut them in half lengthwise; if very small, keep them whole or quarter them. Pat them completely dry using a paper towel.
  2. Heat the large skillet over medium-high heat with the cooking oil until shimmering. Place the radishes cut-side down in the hot skillet in a single layer. Sear undisturbed for 5–7 minutes until they develop a deep golden-brown, charred crust. Flip and cook for another 3–5 minutes until tender-crisp. Remove radishes and set aside.
  3. Reduce the heat to medium-low. Add the cubed butter to a small saucepan. Allow the butter to melt, skimming any white foam that rises. Continue cooking, stirring occasionally, until the milk solids at the bottom turn golden brown and emit a nutty aroma (about 5–8 minutes total).
  4. Immediately remove the pan from the heat once the solids are deep amber brown to prevent burning. Carefully pour the brown butter, including all the nutty solids, over the reserved seared radishes.
  5. Add the fresh thyme leaves, flaky sea salt, and black pepper to the radishes. Toss gently to coat thoroughly.
  6. Taste and adjust seasoning. If using, drizzle with lemon juice just before serving. Serve immediately while hot.