Radishes are one of those overlooked vegetables . . . most have only tried them raw in salad.  I remember my dad growing radishes.  They were one of the first vegetables ready to eat in the spring.  Radishes are a root vegetable, so he would simply pull them from the ground and wipe off one, crunching on it right there in the garden.  He always offered me a sample, but I didn't care for the peppery bite of the raw radish.

They are a bright pink color and as you slice them, the color from the skin when pierced will coat your cutting board.  As you cook them, the color will slightly bleed and tint the bright white center.  I honestly don't remember where I got the idea to saute them, but I'm glad I did!  As with most vegetables, sauteed with some butter in a hot pan is transforming . . . they lose their spicy bite and mellow out.  Add a touch of garlic salt and pepper and you have a bright, beautiful side dish that takes literally less than five minutes to prepare!

Sauteed Radishes