Or other winter radishes. Somewhat of a revelation for me. Of all the ways I’ve eaten radishes, and especially winter radishes, it had never occurred to me to roast (or boil or steam) them, then peel and mash them. This is a good side dish on its own, or go to town and roast/boil/steam them with other roots and mash them all together. I’m leaving this pretty open in terms of accompanying elements. Black radish, butter, salt, and pepper is delicious and my preferred way, but add any number of herbs (dried or fresh) and/or spices as you see fit.

3 – 4 medium (black) radishes
butter or extra-virgin olive oil
salt and pepper, to taste

1. Preheat oven to 350ºF. Cut radishes in half lengthwise. Put cut-side down on a rimmed baking sheet and add a bit of water to cover the bottom of the baking sheet (as you would when roasting winter squash). Roast until tender, about 40 minutes, depending on the size of the roots. Alternatively, you can steam or boil the halved radishes until tender.

2. Peel radishes. Mash along with some butter or oil, salt, pepper and any herbs and/or spices you like. Ta-da!