Brown butter is butter that is cooked until the milk solids begin to brown. In France it is called beurre noisette, because it takes on the color of hazelnuts (noisettes)–the color brown. It does have a somewhat nutty flavor and adds an extra depth of flavor to many dishes. The balsamic brown butter is terrific on steamed veggies.
2 lbs daikon, chopped or sliced into rounds
6 T unsalted butter, divided
4 T sour cream, cream cheese, or crème fraîche
salt and pepper, to taste
2 T balsamic vinegar
1. Put daikon in a pot and cover with cold water. Bring to a boil, then simmer until daikon is tender. Drain well.
2. Purée daikon in a food processor until smooth, or mash by hand. Return daikon purée to the pot. Stir in half of the butter and the sour cream, cream cheese, or crème fraîche. Add salt and pepper. Stir over low heat until hot and the butter and sour cream are incorporated. Transfer to a serving dish.
3. Melt remaining butter in a small skillet over medium heat until it turns a rich brown and most of the foam has subsided (do not burn, lower heat if you think this may happen). Add the balsamic vinegar (stand back as the mixture will splatter) and stir to blend. Drizzle over the daikon puree and serve immediately.