Ingredients
240 g radishes, washed (approx. 2 cups)
salt to taste
30 sprigs fresh
chives 1 onion
230 g cream cheese spread (approx. 1 cup)
Instructions
1. Cut off the ends of the radishes and then cut them into small pieces.
2. Salt the chopped radishes and let them rest for 30 minutes so that the water is released.
3. After 30 minutes, drain the radishes well to remove excess water.
4. Finely chop the chives and onion.
5. Mix the drained radishes with the cream cheese, chives and onion until smooth.
Extra tips:
For a more intense flavor, you can add a few drops of lemon juice or a teaspoon of Dijon mustard.
The rest on the next page
If you want a lighter texture, replace some of the cream cheese with plain yogurt.
This cream can be stored in an airtight container in the refrigerator for up to 2 days.
Serve with crusty bread, toast or fresh vegetable sticks.
Add crushed walnuts or sunflower seeds for extra crunch.
Add a touch of garlic powder or sweet paprika for a spicy kick.
You can use radishes of different colors to create a more attractive presentation.
Serve the cream in small individual glasses as part of a cold buffet or brunch.
This recipe combines the best of fresh vegetables with the creaminess of cheese, making it a great choice for any casual occasion. Ideal for those looking for a quick, healthy and tasty preparation!
