Sautéed Red-Heart Radish

A spectacular side with the benefits of both cooked and raw radish, this quick sauté looks and tastes remarkable. Shredded and sautéed, the radish has a less flamboyant appearance but retains much of its al dente deliciousness. Moist—not wet—the meaty, sweet vegetable agreeably accompanies roasted pork, duck, turkey, ham, or chicken. Its rosy hue makes even the most ordinary dish seem festive.