Cooking a radish changes it completely. The pungent flavor disappears and is replaced by a mild turnip-like sweetness.
Why This Recipe Works
When developing our braised radishes recipe, we found that sautéing the radishes briefly in butter helped to bring out their natural flavor. A mixture of broth and cream (or just broth alone) proved to be the best braising liquid. Wine made the radishes harsh and acidic, while water made them taste bland.