Creamed Radishes

When bigger was better for radishes because they were considered a plate vegetable, similar to baby turnips, and not just a garnish, they were often cooked and served in a cream sauce. Making them that way is a bit old-fashioned, but the dish is still luscious and pretty. The radishes tint the cream a soft, peachy orange, and the little nubs of green tops peeking out of the sauce add visual delight.

 

Makes 4 servings

 

2	bunches large, round, red radishes, with tops (about 20)
2	tablespoons butter
2	tablespoons all-purpose flour
1	cup water
⅓	cup heavy cream
⅛	teaspoon freshly ground white pepper

1. Cut the tops off the radishes, leaving 1 inch of green and reserving some of the very small leaves for garnish. Cut the radishes in half lengthwise.
2. Melt the butter in the pressure cooker over medium heat until beginning to foam. Add the flour and whisk to smooth. Add the water and whisk to smooth. Add the radishes, lock on the lid, and bring to pressure over high heat, about 2 minutes. Reduce the heat to medium-high and cook for 3 minutes. Remove from the heat and let sit for 2 minutes to finish cooking.
3. With the steam vent pointed away from your face, gently release any remaining pressure. With a slotted spoon transfer the radishes to a serving bowl. Stir the cream into the pot and boil until thickened, about 2 minutes.
4. Pour the sauce over the radishes. Add the pepper and gently stir to mix. Garnish with a few of the reserved radish leaves and serve.