The first time I made butter-poached radishes, I had low expectations, considering how much I loved the crispy, piquant qualities of raw radishes. Not only was this one of the most foolproof processes I’ve ever tried, it turned those humble radishes into an entirely different vegetable! The once assertive-tasting root became tender and mellow, even a little sweet. (I use ghee to poach these, but you could use butter in a pinch.) I placed these pale-pink beauties on a bed of dandelion leaves because the spiciness of the greens is an amazing complement to the smooth radish flavor. If you cannot find dandelion, arugula would be lovely, too. <br /> <br />Reprinted from My New Roots: Inspired Plant-Based Recipes for Every Season. Copyright © 2015 by Sarah Britton. Photos by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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