1 pound radishes, trimmed and coarsely chopped (or if using small summer radishes, leave them whole and trimmed)
pinch of salt
3 tablespoons butter
1 tablespoon flour
pinch of cayenne pepper
1 cup cream
1 tablespoon lemon juice
1 tablespoon fresh herbs (optional)
Simmer the radish chunks in salted water until crisp-tender about 10 minutes. Drain well. In skillet, heat butter and add flour and cayenne pepper and stir contantly to absorb the flour. Wisk in the cream and continue to wisk over medium heat until mixture becomes thick. Be careful not to burn it though. Add the radishes and stir to coat. Add lemon juice just before serving.
