The minute I get my hands on the first radishes of spring, I’m off to enjoy them sliced with lots of butter and judicious pinches of flaky sea salt. As the season continues and the bounty begins to pile up, I start looking beyond raw preparations and sauté or roast my radishes instead. Radishes cook up beautifully; their affinity for butter and sea salt are just as apparent in the skillet. Sautéing mellows their pungency and renders the once-crisp flesh tender, the golden edges tasting of smoke.
from WordPress https://jonathanwilhoite.wordpress.com/2016/04/27/recipe-radish-and-turnip-hash-with-fried-eggs-in-like-a-lion-feisty-spring-recipes-from-brooklyn-supper/
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