3. Drain the radishes well after 30 rounds, as they may have used up some of the water.
4. Finely chop the chives and cassia.
5. Blend the drained radishes with the cream cheese, chives and onion on high speed. Additional information:
For extra tartness, you can add a few drops of lemon juice or a teaspoon of Dijon mustard.
Revolutionary Radish Cream!
