: 240 g washed radishes (approx. 500 ml),
salt to taste : 30 sprigs fresh
chives 1 onion 230 g cream cheese spread (approx. 250 ml)
1. Cut the ends of the radishes into small pieces.
2. Salt the chopped radishes and drain them for 30 minutes.
3. After 30 minutes, drain the radishes well.
4. Finely chop the chives and onion.
5. Puree the drained radishes with the cream cheese, chives, and onion until smooth.
Tip:
For a more intense flavor, you can add a few drops of lemon juice or a teaspoon of Dijon mustard.
For a lighter consistency, 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.
For an extra bite, add crushed walnuts or sunflower seeds.
For a spicy kick, add garlic powder or sweet paprika powder.
For a more attractive presentation, you can use radishes of different colors.
Serve the cream in small glasses at 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 anyone looking for a quick, healthy, and tasty treat!
