I really tried to like raw radishes - I gave them every chance in the world - but I think they're sort of gross, and sharp, and...radishy. I do, however, LOVE cooked radishes. They take on sort of a mellow, turnip-like flavor, and make a great side-dish. Or, if you're like me, you can cook up a whole pot and eat them for dinner by themselves.
My favorite way of cooking them is by braising them with butter. I don't really measure, but here's the jist:
2 tbsp. butter
2 stalks of green onion, chopped
3 bunches of radishes (or maybe 18-20 radishes), halved or quartered, depending on the size
1 can chicken or vegetable stock
water
In a saucepan, melt the butter and sautee the green onions until they become fragrant and very lightly brown. Add in the radishes and toss for a couple minutes, then add in the can of chicken stock and enough water to bring the level of liquid just below the tops of the radishes. Bring to a boil, then reduce to simmer until radishes are tender (~20 minutes). There should be a fair amount of "sauce" remaining in the pan - if there's too much liquid, scoop the radishes into a bowl, and reduce the sauce until it's slightly thickened, then return the radishes to the pot to warm them back up.
As far as beets go, you can't beat them roasted. I just rub them with a little olive oil, toss 'em onto a cookie sheet and bake at 425 until they're tender, then peel and eat with salt and sometimes some olive oil. They are GREAT on a salad of mixed greens, candied walnuts, and goat cheese.
Q
warm weather/spring radishes
Q