Creamed Radishes

A rich, slightly tart side dish for roasted meats.

Serves: 4

  • 1-1/4 pounds of radishes, greens removed and quartered
  • 1 tablespoon butter
  • 1 tablespoon cider vinegar
  • 1/2 cup whipping cream
  • Salt and pepper to taste
  • 1 tablespoon chopped fresh chives

Melt butter in a large skillet over medium-high heat. Add the radishes and stir to coat with the butter. Add vinegar, salt, and pepper to taste to the skillet. Cook for 5 minutes, stirring constantly. Add the cream and boil for 5 to10 minutes until cream thickens and coats the radishes. Transfer to a serving bowl and sprinkle with fresh chives.

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