The recipe originally called for 1/4 teaspoon of curry powder, which I found to be an inadequate amount for my taste (I used a teaspoon).

2 c radishes, trimmed and halved
1 T butter
1 T flour
curry powder, to taste
3/4 c milk
salt, to taste

1. Put halved radishes in a small pot and cover with water. Bring to a gently boil, then lower heat, cover, and cook for about 10 minutes. Drain.

2. Melt butter in a skillet over medium heat. Add flour, and cook, stirring, for a minute or so until the flour loses it’s “raw” taste. Stir in curry powder, and cook, stirring until fragrant, about 30 seconds. Add milk, whisking, and cook, stirring, until thickened. Add radishes and heat through. Season with salt.