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Creamed Radishes With Spinach & Lemon
Discover the delightful taste of creamed radishes with this easy-to-execute recipe. This dish combines the crispness of radishes with creamy goodness, enhanced by the freshness of spinach and lemon. Whether as a side or a stand-alone dish, creamed radishes are easy to make and bursting with flavour. Elevate your culinary repertoire with this recipe's simple instructions and enjoy the creamy, tangy goodness of creamed radishes on your plate.
- Bring the cream to a boil in a saucepan. Boil until the cream is reduced by half.
- Remove the ends and leaves from the radishes, saving the nicest leaves for garnish if you like.
- Rinse the spinach and drain thoroughly.
- Heat a large frying pan, add butter and sauté the radishes for 2 min. until they shrink slightly, but still have some bite to them.
- Add the cream and spinach to the radishes and give it a good stir so everything is nicely coated in the cream sauce. Season to taste with lemon zest, salt and freshly ground black pepper.
- Serve immediately, while the radishes are still crisp and the spinach still has its enticing colour.
- The cream sauce makes a lovely accompaniment to chicken, veal and cold meat (cold cuts).
