Creamy and Rosey Multi-Color Radishes

Course Side Dishes

Ingredients in this Recipe

1 1/3 cup water, filtered, spring or good tasting tap water, reserved from steaming the radishes
1 2 fat lemongrass stalks, root trimmed, bottom third only reserved
1/3 cup heavy cream
2 3 bunches of muti colored radishes with greens attached (or all red), at least 10 12 radishes
2 tablespoons unbleached all purpose flour
2 tablespoons unsalted butter
4 very thin scallions, trimmed, with the white, light green and a bit of the dark green attached
aromatic cocktail bitters
fine sea salt, as needed throughout recipe
pinch of fresh ground toasted Szechuan peppercorns
pinch of fresh ground white pepper

See Full Recipe at Food52