Tonight I cooked radishes for the first time. I love doing something for the first time, especially when it's a new technique I just learned about, with an ingredient that I have known all my life. I got this idea right here on cheftalk when @ordo shared his beautiful plate of a perfectly grilled steak with cooked radishes.
I had a ball of celeriac so I made a celeriac puree, went to the store and got some ground pork and a bulb of fennel. The fennel was diced, mixed with freshly picked mint, fronds, lemon juice and olive oil. I mixed the pork with sweated onions, garlic, breadcrumbs soaked in milk and a liberal amount of grated parm and fresh lemon zest. I was quite happy as I just made it up as I went along and the resulting pork/lemon/cheese patties were actually very very good.
I was quite proud of my idea of mixing mint with fennel, thinking they got together rather well, but my wife didn't like the result. Guess I won't be doing that again soon. Has anyone else tried that combination?
Back to the radishes: I placed a generous knob of butter in the heated pan and let it bubble, added the radishes and a few small turnips I had, and sauteed them a bit to lovingly wrap them in a luscious melted butter envelope, covered the pan, and let them roast on slow heat for about 20 or 25mn, sauteeing them once in a while. I added salt throughout the second half of the cooking.
It was really good! I was surprised how much the radishes kept their radish taste, even cooked: I was expecting them to mellow much more. Don't get me wrong, they lost nearly all their "bite" but they still tasted very much like radishes. Very good. It was very easy to distinguish between a piece of radish from a piece of turnip, when I expected them to be closer in taste and texture after cooking. But the turnips had softened whereas the turnips had kept some of their crunch. I will definitely cook radishes again. I'm sure they'd be great roasted in the oven, but it was 90°F outside today!