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Lately I've been drawn to preparing everyday vegetables in unexpected ways: Last week, I wrote about turnips and the spicy quality they take on when served raw in a salad. Likewise, when I saw a recipe for braised radishes, I couldn't wait to try it. Unlike turnips, which are often found simmering in stews, radishes are typically served raw in salads or as crudités. However, the fuschia-hued root vegetable is delicious when cooked. After braising these radishes, they tasted and looked liked red-skinned potatoes, with a blush-colored skin, a soft, waxy texture, and a mellow flavor.

Radishes, when sautéed with a little butter and quick-braised, are as comforting to eat as potatoes, but they require a fraction of the labor and have none of the heaviness of a serious starch. To get the recipe for this surprisingly stunning dish, read more