My radishes took a few minutes longer to cook, so the color was almost entirely bleached out of them (although the sauce was very pretty) - I think next time maybe I'll try halving the radishes, especially if they're on the large size. My only change was to use sherry instead of wine (realized I only had red wine on hand...) and the sherry added a nice flavor to this dish. Pretty good, and I'll most likely make again when I'm looking for something "different". Thanks!

I thoroughly enjoyed this recipe. I went a little heavier with the wine. Used different radishes and thyme out of the garden and will make this again soon.

I was a little scared of this recipe - but really curious about what radishes would be like cooked (plus I'm always looking for a little 'strange'). Great! The cooking time in this recipe is perfect, the radishes get softened - but still have a crispness to them. Cooking also brings out the 'rootiness' of the radish, but they are still peppery. I did end up adding more wine near the end for flavor, but really, if you 'salt & pepper to taste as the recipe suggests, you should have no problem with blandness. Thanks for the recipe - we'll do it again!

We thought this was fairly bland