I have a plethora of radishes – most slightly past their prime. The recent hot weather has made them grow quickly, and they are rapidly becoming large and bitter. So when I saw a hundred-year-old recipe for Creamed Radishes that began with the following sentence, “For this radishes which are a little larger than those desired to eat may be used,” I knew that it was a recipe that I had to try.
I was pleasantly surprised by how well the Creamed Radishes turned out. They were soft and easy to cut when my fork, and the cream sauce nicely balanced the cooked radishes’ mild tangy zing.
That said, I was surprised and disappointed that radishes lose their lovely red color when boiled. The cooked radishes were pale pink – and a few were so faded that they were almost beige.
I’ve already made this recipe twice, so Creamed Radishes definitely are a vegetable that my husband and l enjoy. Perhaps the reason this dish is not popular is because of its homely color, but if you can get past the color, it is definitely worth a try.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
2 bunches of radishes (about 2 cup after the leaves and roots are cut off)
1 teaspoon salt
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
Wash the radishes and cut off the leaves and root, but do not pare off the red skin. Put radishes in a saucepan and cover with water. Add salt and bring to a boil using high heat. Reduce heat and simmer until tender (about 25 minutes), then drain.
In the meantime, in another pan, using medium heat, melt butter; then stir in the flour. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce thickens. Gently stir in the cooked radishes. Remove from heat and serve.