Cooking radishes.....

I've been growing some unusual radishes at the allotment this year - BLUE ones that grow quite large and crop from autumn to winter.

So far we've only eaten them as salad radishes or sliced in sandwiches where they pack a horse-radish-like punch. But now we've lifted the larger ones and although I expect them to store well, much like parsnips or carrots, I decided it was time to find ways to use them.

Here's one all nicely cleaned up, looking purple rather than blue. You can see from the fork and small knife, that it's about 6 inches long and maybe 2 in diameter.

Anyway, I quickly searched the web for recipe ideas and was surprised how quickly I found some. A lot were talking about using them much the same way as turnips or parsnips but this was the easiest - chop into chunks, toss in olive oil, roast for about 20 minutes. So I threw some in with the dinner-time chicken drumsticks and potatoes.... and they tasted much like roasted turnips!
So far I'm inclined to think they're just a bit of a novelty but they certainly look different with their strange coloured skin.