Beet Butter and Tahini on Ice Cream - Seed + Mill
This colorful recipe comes from Mason Hereford's new book Turkey and the Wolf: Flavor Trippin' in New Orleans. A bit about the recipe in Mason's words: "This one is all Liz Hollinger, the sous chef...
Ingredients
- 1 lb trimmed beets
- 3 tbsp white sugar
- 3 tbsp unstalted butter, softened
- ½ tsp kosher salt (Diamond Crystal or about half as much Morton)
- ½ tsp vanilla extract
- 1 pint cookies'n cream ice cream
- ½ c Seed + Mill Organic Tahini, well stirred
- Flaky sea salt
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