30-Minute Creamed Radishes with Butter Flour Sauce
- Prep
- 5 min
- Cook
- 20 min
- Yield
- 4 servings
- Level
- medium
- Cuisine
- American
A classic 1948 preparation of sliced radishes simmered until tender, then combined with a silky butter and flour roux-based cream sauce seasoned with salt and pepper. Simple, elegant, and transforms humble radishes into a refined side dish.
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Ingredients
4 servings
- 16 ounces radishes, sliced
- ½ cup water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Method
6 steps- 1
Boil radishes in water until soft
- 2
In a skillet, melt butter
- 3
Add flour and stir to combine
- 4
Add salt and pepper
- 5
Add milk and cook until thickened
- 6
Add cooked radishes to the sauce and combine
Good to Know
Storage
Refrigerate in airtight container up to 3 days
Make Ahead
Prepare through step 5 and reheat gently before serving
Serve With
Serve warm as a side dish to roasted poultry or beef
Common Mistakes
Watch
Cook flour in butter briefly before adding milk to avoid lumps
Watch
Add radishes after sauce thickens to prevent them from breaking apart
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
flour→