With all attempts to not waste anything from the garden I knew these would be the hardest for me.
I don't know about you but I'm not a big fan of radishes. I don't mind slicing up a few and putting them in a salad but a whole row of radishes is just too much! I saw this recipe in The Gardens' Community Cookbook, by Smith & Hawkin and thought I would give it a shot. Much to my surprise we really enjoyed it. The cooked radishes tasted a little like broccoli.
So here is the recipe for Creamed Radishes
1 pound radishes
2 TBL butter
2 TBL flour
1/2 salt
1/8 teaspoon pepper
1/2 cup heavy cream
Cut radishes in half lengthwise. Place into a pot with 1 cup of boiling water. Simmer until radishes are pierceable and still a little firm. Drain.
Add butter to pot and melt. Add flour and whisk til smooth. Stir in salt & pepper. Whisk in cream and continue cooking until thickened.
Stir in radishes. Serve warm.
1 pound radishes
2 TBL butter
2 TBL flour
1/2 salt
1/8 teaspoon pepper
1/2 cup heavy cream
Cut radishes in half lengthwise. Place into a pot with 1 cup of boiling water. Simmer until radishes are pierceable and still a little firm. Drain.
Add butter to pot and melt. Add flour and whisk til smooth. Stir in salt & pepper. Whisk in cream and continue cooking until thickened.
Stir in radishes. Serve warm.
Now, what to do with all of this?
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