Until a few weeks ago, I only thought of radishes as the spicy crunch in my salads. Or in pickled form. Which I have to admit, are one of my least favorite types of pickles, just a bit higher ranked than eggs. But all that changed while flipping through the Edible Brooklyn cookbook, a gift from a few Christmases ago, far under utilized. A recipe for radishes sautéed with cream and herbs caught my eye. I had heard of cooked radishes but never sampled or made them myself. The promise that cooking mellowed the root, taking away it’s spicy bite was a bit disappointed (there’s just something addictive about the peppery snap of a radish) but I was still intrigued.