Originally posted by inkydinkydoo:

Hi, Frannie! I have to admit I never heard of such a thing, but I googled and found these recipes (and more). Let me know when you decide to give these a try and I'll be there. They sound interesting.

Easy Creamed Radishes

If you still have radishes on hand, this is a great dish to try. Steaming the radishes takes away any bitterness, leaving a sweet vegetable, more delicately flavored than carrots. Kids love radishes prepared like this!

4 tablespoons butter
4 tablespoons flour
1 cup milk
Salt and freshly ground black pepper, to taste
1 large bunch red radishes, cleaned and thinly sliced

Melt butter in saucepan over low heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk. Heat to a boil and stir one minute. Meanwhile steam radishes to desired firmness, about 5 minutes. Fold sauce into steamed radishes and serve.

From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” recipes collected by Julie Sochacki, 2005.


And this . . .

Creamed Radishes with Pimenton
Hands-on time: 15 minutes
Time to table: 1 hour
Serves 4

Water to cover plus some
8 ounces of radishes (peeled and grated if black, grated if red)

White Sauce:
1 tablespoon unsalted butter
1 tablespoon flour
1/2 cup hot radish water (or equivalent amount of milk)
1/2 cup milk (tonight, whole milk but I often use 2% or 1% or even skim, fyi the recipe does call for cream but I just don't find the extra richness necessary)
1 teaspoon sugar (next time, skip this)
1/2 teaspoon pimenton (or paprika or nutmeg might be good too)
Salt to taste.

In a medium saucepan, bring enough water plus some to cover the radishes (just estimate the right amount) to boil. Meanwhile, peel and grate the radishes. Add them to the boiling water and let simmer until cooked, about 20 minutes -- try to end up with about a half cup of radish water left over.

When the radishes are nearly cooked, start the white sauce by heating a medium saucepan over MEDIUM heat. Add the butter and let melt. Add the flour and stir in until all the lumps are gone, stirring the whole time, about 1 minute. (This minute's important to remove the a floury taste.) Slowly-slowly-few-drops-by-few-drops to start, add the hot radish water, stirring the whole while. As you stir, the liquid will be absorbed into the flour mixture and seize up. Add a few more drops, stir, a bit more, stir, a bit more, stir. If you add it too quickly, the sauce will be lumpy and nasty. The technique is quite easy, just start with a little til you get the feel for it. Add the milk in the same way. Stir in the cooked radishes, then the pimenton, cook for 2-3 more minutes until completely hot. Season to taste and serve.

NUTRITION ESTIMATE
Per Serving: 61 Cal (57% from Fat, 11% from Protein, 32% from Carb); 2 g Protein; 4 g Tot Fat; 2 g Sat Fat; 5 g Carb; 1 g Fiber; 16 mg Calcium; 0 mg Iron; 39 mg Sodium; 12 mg Cholesterol, Weight Watchers 1 point

And this . . .

Creamed Radishes

Clean and chop fine, about 1 1/2 cups good radishes. Boil until tender, in just enough water to cover. Add 1/2 teaspoon salt.

Drain off almost all the liquid. Mix in 1 can cream of mushroom soup. Salt and pepper to taste and sprinkle of paprika. Mix, heat and serve.

And this . . .

Creamed Radishes

11/2 cups large strong radishes
2 tablespoons flour
1 cup milk
2 tablespoons butter
salt and pepper

Wash, pare, and slice the radishes. Boil until tender. Melt butter in seperate saucepan. Whisk in flour. Add in milk, salt, and pepper. Bring to a boil. Combine radishes and sauce and serve